Pulled pork w. sweet mini peppers

With our new portion-sized cast iron ramekins we have had the possibility to explore some new ways of presenting as well as cooking our food. Nothing too surprising or ground-breaking (yet) but well some additional inspiration.

The last week we bought some pork loin which we thought would be nice to make pulled pork with. We have done it before, but every time one revisits a dish some new factor is added. One gets a different feel for which spices should be included. The ratio meat to sauce changes somewhat or one alters the oven temperature and time slightly. So, it is always interesting to see how the new dish turns out.

IMG_4911
Pulled pork with oven roasted carrot and parsnip sticks served with feta cheese filled sweet mini peppers.

This time we used tomato sauce and garlic as the base together with the loin of pork. The spices were black pepper, cummin, ginger, cinnamon and cayenne pepper. The whole thing was mixed into the Schlemmertopf and cooked in the oven for almost four hours. Unfortunately on a slightly low temperature for the meat to really fall apart, but the taste could not have been better!

IMG_4897
The ingredients for the pulled pork.

As a side for the pulled pork we made sticks of carrots and parsnips that we roasted in the oven along-side with sweet mini peppers that we stuffed with matured feta cheese.

IMG_4903
The sweet mini peppers and the matured feta cheese. With the carrots and parsnips in the background.

Since we figured that the carrots and parsnips needed to be in the oven longer than the peppers and on a higher temperature than the pulled pork we took out the Schlemmertopf with the pulled pork and let it rest whilst the vegetables we roasted on the higher temperature. With 15 minutes left before serving we put the peppers in as well. The peppers were placed in our new portion-sized ramekins which as a really nice way of serving them in the end, since they kept the heat nicely when serving.

IMG_4918
The final dinner, enjoyed with a glass of red wine.

Whilst waiting for the vegetables to finish in the oven we pulled the pork apart. And then we put it all together and enjoyed a really nice dinner with a glass of red wine to go with the food. The spicing of the pulled pork turned out really, really well. The cinnamon and ginger together with almost too much cayenne pepper made a perfect combination.

/Cecilia & Magnus

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s