Pulled Pork Pie with Za’atar
This pulled pork pie is simply perfect!
- Difficulty: moderate
Prep Time : 40 mins |
Cook Time :
Za’atar1 Tbsp roasted sesame seeds 15 ml¼ C sumac 60 ml2 Tbsp dried thyme 30 ml2 Tbsp dried marjoram 30 ml2 Tbsp dried oregano 30 ml1 tsp coarse salt 5 ml
Filling2 Tbsp za’atar 30 ml (make your own or check if you can get it from any specialised deli or your local food market)3 Tbsp good-quality extra virgin olive oil 45 ml1 kg shoulder of pork2 medium onions, quartered4 cloves garlic, finely chopped4 C apricot juice 1 litre1 C good-quality Chenin Blanc 250 ml3 Tbsp wholegrain mustard 45 ml2 Tbsp honey 30 ml2 Tbsp Crema di Balsamico 30 ml
Pie crust1½ C self-raising flour 375 ml½ C melted butter 125 ml2 large eggs, separated½ tsp salt 2.5 ml½ C milk 125 ml
Preheat the oven to 180 °C.
Grind the sesame seeds in a food processor or with a mortar and pestle. Add the remaining ingredients and mix well.
Mix the za’atar and the oil and massage the mixture into the shoulder of pork. Place in a deep oven dish. Add the onions and garlic. Mix the juice, wine, wholegrain mustard, honey and Crema di Balsamico together and pour into the oven dish. Cover with heavy-duty foil and place in the oven for 5 hours. Keep to one side to cool slightly. Shred the pork using two forks. Place back into the sauce and cook for a further 15 minutes.
Mix the flour, melted butter, egg yolks, salt and milk until combined. Beat the egg whites until stiff and fold into the mixture.
Place the pork into a pie dish and gently spoon the pie crust onto the pork, spreading it over the top. Bake until the pie crust is golden brown.
Serve with oven-roasted root vegetables.
To store the za’atar, keep in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za’atar will keep for 3–6 months.