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