Pastis Pork Stank is a distinctively flavoured all purpose pork or steak rub and although quite hot, when used in conjunction with apple juice or apple cider the sweetness helps create a balance with the anise flavours and the chilli backbone. If using as a rub, you can also apply just before cooking in combination with a thin layer of oil (olive, canola or vegetable oil all work well) as most of the flavours in the rub are oil soluble. It is a great spice to use with Pork in other ways too and this recipe is a more traditional casserole complimented with shredded  and wilted lettuce, honey carrots, a potato bake and crusty bread which is essential as the casserole gravy is one of the dishes highlights.

 

Ingredients;

1 tbsp Vegetable Oil

3 small onions (roughly chopped)

3 garlic cloves (finely chopped)

1/2 red chilli (deseeded and finely chopped)

3o – 35 grams My Souk Drawer’s Pastis Pork Stank

1 kg diced Pork Shoulder or Scotch (boneless and with as much fat removed as possible)

4 tsp honey

2 tblsp black treacle or molasses

2 tbsp tamari or manis Soy

5 tbsp white wine

400 ml chicken stock

Arrowroot Powder or Cornflour

1 baby Cos lettuce

Crusty bread (sliced thickly)

 

Method;

Preheat Oven to 160 degrees Celsius. Heat oil in a large frying pan, add the onion and garlic and fry over a medium heat for 5 minutes, stirring until softened. Stir in the chilli, cook for a further 2 minutes then stir in the Pastis Pork Stank spice blend followed closely with the Pork, a few pieces at a time, until all the Pork is in the pan. Fry for five minutes, stirring until lightly browned.

Stir in the honey, treacle and Soy sauce and mix well. Pour in the wine and stock then bring to the boil stirring constantly. Transfer to a casserole dish or Dutch Oven, cover and cook in the oven for one and a half hours or until the Pork is tender. Stir in some Arrowroot powder to thicken, returning it to keep warm in the oven whilst finishing the side dishes.

When everything is ready put the shredded lettuce on top of the casserole and cover to allow the lettuce to wilt for a couple of minutes whilst you slice the crusty bread. Stir the lettuce into the casserole and serve with the bread,  honey carrots and potato bake.

 

Ingredients;

12 baby carrots

Honey

White Sesame Seeds

4-6 large roasting Potatoes

60 g Butter

1/4 cup plain Flour

2 1/3 cups milk

Aleppo Pepper

 

Method;

Peel the carrots and potatoes. Part cook the potatoes in boiling water or in the microwave before slicing into 0.5-1 cm thick discs.

Melt the butter in a saucepan over medium heat. Add flour stirring occasionally as it cooks for about 2 minutes. After removing from the heat stir in the milk slowly and once well combined return to the heat until the sauce comes to the boil. Add 2/3 of the cheese and stir.

Grease a casserole dish and layer with overlapping potato discs followed by cheese sauce, then repeat until there are no more potatoes.  Scatter last 1/3 of cheese on the top and bake in the same oven as the Pork for 1 hour ensuring that the cheese on top goes golden but does not burn. If it goes too brown cover with foil. Serve with a sprinkling of Aleppo Pepper.

Spread the carrots in a single layer in a baking dish. Cover with honey and sprinkle with salt and pepper if deemed necessary. Roast the carrots for 20 minutes or until they blister. If they do not colour and blister, remove and place under a medium grill turning frequently. Sprinkle with white Sesame Seeds and serve.

Enjoy!

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