One In The Oven
Pulled Pork Pastelle Pie
Pulled Pork Filling
2 lbs pork shoulder
3 tbsp of Cuisine Soyabean Oil
3 large onions, roughly chopped
1 head of garlic, peeled and crushed
1 tbsp of chopped fresh ginger
5 bay leaves
4 tbsp thyme
2 tbsp onion poweder
2 tbsp garlic powder
1 tbsp powdered clove
1 tbsp paprika
1 tbsp black pepper
1 tbsp salt
2 tbsp brown sugar
½ cup roucou
½ cup chopped olives
¼ cup capers
¼ cup Cuisine raisins
2 cups cornmeal
4 cups of water
1 teaspoon of freshly grated nutmeg
1 teaspoon of Cuisine Genuine Demerara Brown Sugar
1 tbsp Cusine Soybean oil
Fig leaves, singed
In a small bowl, combine all the “dry rub” ingredients and rub onto the meat.
Cover the meat with plastic wrap or foil and allow to marinate overnight.
In a large pan over medium flame, add the Cuisine Soyabean Oil.
Sear each piece of pork until a brown crust forms.
Remove the meat from the heat and place into a large pot. Add onions, garlic, ginger, bay leaves, thyme and roucou.
Cover meat with 4 cups of room temperature water.
Place in a 350ºF oven and allow to cook for 4 hours.
Once the braised meat has cooled, shred the meat using clean hands or a fork.
Place a saucepan onto the flame. Add the excess braising liquid to the pan and allow to reduce.
Add Cuisine raisins, olives and capers and toss into the meat.
Remove the meat from the heat and allow to cool.
Boil water and add nutmeg and brown sugar.
Vigorously whisk in the cornmeal and oil.
Allow to thicken and remove from heat.
Preheat oven to 350ºF
Line a large baking dish with the singed fig leaves.
Brush the leaves with oil.
Scoop half of the cornmeal onto the leaves and smooth into one even layer.
Add the meat onto the first layer.
Place the remaining cornmeal onto the meat and once again smooth into one layer.
Brush the top of the pie with oil and cover with the fig leaves.
Cover the pie with foil and place in the oven for 20 minutes.
Remove the foil from the oven and allow to cook for an additional 10 minutes.
Once out of the oven, let set for 20 minutes before serving.
Native to Trinidad and Tobago with a passion for creating custom desserts and highlighting our country's natural bounty. Lover of food, drink and everything in between. Striving to live mindfully.
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ONE IN THE OVEN