Pulled pork with cinnamon and clove


  • 2kg/4lb 8oz rolled pork loin or shoulder or collar
  • 50ml/2fl oz vegetable or rapeseed oil
  • Little Gem lettuce leaves, cleaned and well drained, to serve
  • spicy coleslaw, to serve
  • 3 tbsp fresh coriander, to garnish (optional)
  • 1 tbsp broken pieces cinnamon or cassia bark
  • 15 cloves
  • + 11 more ingredients
    • 2 large dried red chillies
    • 5cm/2in piece fresh root ginger, roughly chopped
    • 4 garlic cloves
    • 2 small red onions, coarsely chopped
    • 1 long green chilli
    • ½ tsp ground turmeric
    • 2½ tbsp tamarind paste
    • 100ml/3½fl oz palm vinegar or cider vinegar
    • 1½ tsp brown sugar
    • 25ml/1fl oz sunflower or rapeseed oil
    • 1½ tsp salt

1. First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continu...

View full recipe at SpringPad


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