Spicy Tomato and Cider Braised Pork on Turkish Triangles

Goodman Fielder Food Service
Spicy Tomato and Cider Braised Pork on Turkish Triangles

Spicy Tomato and Cider Braised Pork on Turkish Triangles

Posted on 1st August 2015
Tangy cider braised pork teamed with spicy tomato and crunchy endive with soft Artisan Turkish bread takes this lunch to the top of any menu.
Makes 10, scale as needed.


1 kg Pork Knuckle Hind (bones removed)
3 each QBA Turkish Bread (10 triangles)
150 mL Cornwell’s Apple Cider Vinegar
300 g Spicy Tomato Relish
300 g Endive
50 g Garden Cress
2 g Salt
2 g Pepper
5 g Toasted Sesame Seeds


Step 1

Preheat oven to 180° C. Remove Pork Knuckle Hind from the cry-vac bag then clean off any excess cap. Using your hands remove flesh off the bone and shred the meat.

Step 2

Slice the Artisan Turkish Bread into triangle portions and place onto a lined tray and into the oven for 5 minutes, until lightly crisp.

Step 3

Heat the shredded pork in a pan on moderate heat for about 5 minutes. Add cider and spicy tomato relish. Braise the pork until warm and the liquid is reduced. This should take about 10 minutes.

Step 4

Remove the Artisan Turkish Bread slices from the oven and start to plate up. Start with a layer of endive followed by the braised pork then top with garden cress and sesame seeds.


A twist on a classic pork roll for a hit lunch recipe.

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