BBQ Pork Shoulder in a soordook bap
BBQ Pork Shoulder
Ingredients:
6 x 175g pork shoulder chops
1 teaspoon fennel seeds
2 bay leaves, tough rib in middle removed and roughly chopped
1 tablespoon rosemary leaves
1 clove garlic
50ml smoked oil
25ml smoked vinegar
Method:
Toast the fennel seeds until they pop then bash with the rosemary, bay leaf and garlic in a mortar and pestle to a smooth paste.
Whisk in the oil and vinegar then rub all over the pork. Chill overnight or for up to 24 hours.
When your coal is hot place chops onto the hot part of the grill.
Seal off for 2 minutes each side then transfer to a cooler part of the grill for 2 minutes each or until cooked through.
Allow to rest for 5 minutes before slicing.
Toppings
Chargrilled Scallions
Ingredients:
6 scallions, split in half lengthwise
Oil for brushing
Salt to season
Method:
Brush the scallions with oil and place on grill. Season with salt and cook until wilted.
Pickled Celery
Ingredients:
Stalks from the inside of a head of celery, retain the leaves
75g sugar
100ml water
100ml cider vinegar
1 teaspoon salt
Method:
Cut the stalks into 2cm pieces and place in a bowl.
Boil the sugar, water, vinegar and salt until the sugar has dissolved.
Cool and add to the celery.
Leave overnight.
Smokie Apple Mayo
Ingredients:
½ cooking apple
1 egg yolk
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
150ml smoked rapeseed oil or vegetable oil
Smoked sea salt and pepper to taste
Method:
Peel the apple, remove the core and chop.
Place in a pan and add a couple of tablespoons of water.
Cook until soft and then blend to a smooth puree. Cool.
Place the egg yolk and mustard in a jug blender.
Blend then slowly add the oil, while blending, keep adding the oil until fully incorporated.
Add the apple puree and sea salt and pepper to taste.
Soordook Bap
Ingredients:
300g bread flour
7g dried yeast
190ml buttermilk
60ml local rapeseed oil
1 heaped tablespoon castor sugar
1/4 teaspoon baking powder
Egg yolk for brushing
Method:
Stir yeast and 35ml of lukewarm water in a large bowl and leave for 10 minutes.
Warm the buttermilk to blood temperature gently and add to the yeast mixture with the oil and sugar.
Mix in the flour and baking powder to a soft dough and transfer to a floured surface.
Knead for 10 minutes and place in a clean bowl rubbed with oil.
Cover with cling or a damp tea towel and leave at room temperature for an hour.
Knock back and divide dough into 4 equal pieces.
Roll into balls and place on baking trays lined with baking paper - don’t have them too close together as they’ll rise.
Leave for 30 minutes.
Set oven to 200°c.
Brush rolls with egg yolk and then bake for about 20 minutes or until the bottom sounds hollow when tapped.
Cool on a wire rack.
To Assemble:
Split the bap and cook on the grill until golden.
Spread some of the mayonnaise onto the bap and top with the sliced cooked pork.
Add some scallions and pickled celery and place a lid on top.
Slice in 2 before serving.
