Slow-cooked pork & fennel, celeriac salad on Artisan Ciabatta Rolls

Goodman Fielder Food Service
Slow-cooked pork & fennel, celeriac salad on Artisan Ciabatta Rolls

Slow-cooked pork & fennel, celeriac salad on Artisan Ciabatta Rolls

Posted on 28th June 2018
Looking for a warm, flavoursome winter sandwich? Well, we may just have the answer for you! Check out Chef Liam's new slow-cooked pulled pork roll recipe.
Makes 6, scale as needed.

Ingredients

AmountMeasureName
6 each Artisan Ciabatta Dinner Rolls White
15 g Praise Traditional Whole Egg Mayonnaise
1 kg Boned Pork Shoulder
20 mL Olive Oil
30 g Fennel Seeds
7.5 g Cracker Pepper
15 g Salt
470 mL Water
1 each Celeriac
1 each Lemon (Juiced)
30 g Parsley
30 g Chives
30 g Dill

Method

Image shows all of the raw ingredients used in the pulled pork rolls recipe

Step 1:

Preparing the pork: Coat the boned pork shoulder with olive oil, then massage in fennel seeds and pepper. Turn pork over and coat the skin with salt. Place pork on a lined baking tray, add the water, then cover it with foil and place the lid on top. Put the tray in a pre-heated oven at 160 degrees Celsius and cook six hours. Half an hour before cooking time is up, remove the foil and turn the heat up to 220 degrees Celsius. Once the pork has cooked through, remove from oven and allow it to rest for 20 minutes before pulling the meat part.

The image shows the chef preparing the pork shoulder

The photo shows the chef adding herbs to the pork shoulder

The chef is pictured pouring water to the pork

The chef is pictured pulling the pork apart

Step 2:

To prepare the salad: Cut, trim and grate the celeriac and coat it with lemon juice. Finely chop the fresh herbs, starting with the parsley, chives then dill and add them to the salad, following by the Praise Whole Egg Mayonnaise. Mix all of the ingredients together until it is well-combined.

The chef is seen cleaning the celiac

The chef is seen adding the mayonnaise and herbs with the celiac

Step 3:

Place the QBA Artisan Ciabatta Rolls on a tray and place them in the oven for six minutes. Once they have warmed up, slice them halfway and stretch them open. Fill the rolls with a generous serving of pulled pork, topped with the celeriac salad.

The chef is seen slicing the rolls after they came out of the oven

The chef is seen adding the pork and salad to the rolls

The chef is seen serving the pulled pork rolls

Message from chef Liam Crawley

Liam Crawley

I really like making this recipe because I can create the pork filling in advance, and in bulk, meaning I free-up time in the kitchen for other duties. While it is simple to create, it is important to allow the pork to cook slowly while resting in its juices to ensure the best possible flavour.

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