Chilli confit pork with cauliflower, fig and butternut rice
A few weeks ago I cooked a dish that I really liked. I didn’t take any pictures so I couldn’t do a blog about it but it has been on my mind and I finally got around to making it.
I used shoulder of pork for this, a quite cheap cut and cooked this way it has a lot of flavour and is tender and moist.
Chilli confit pork
preparation time 5 minutes
cooking time 2 hr + time for pan frying
- 700 gr or 24 oz pork shoulder
- 4 dried chillies
- oil for cooking, I used groundnut oil, enough to cover the pork
- a large piece of ginger, peeled and thinly sliced
- 3 star anise
Cut the fat of the meat and cut it in to cubes. Place the meat in a pan with the chilli and the sliced ginger. Add enough oil to cover the meat.
Cook until the meat is tender, for at least 1 1/2 hours. Drain the meat on kitchen roll together with the chilli and the ginger. Place everything in a pan and fry until the pork is crispy.
One of my neighbours knocked on the door and she brought a gift. She handed me one of the cauliflowers she has grown on her allotment. We exchange vegetables every now and the and as we don’t have any cauliflower I was delighted. I looked at the cauliflower and decided to make cauliflower and butternut squash rice.
Cauliflower, fig and butternut squash rice
preparation time 10 minutes
cooking time 25-30 mins
oven 175C or 350F
- 1 small cauliflower
- 1 small butternut squash, peeled and cubed
- 1 fig, cut in 8 wedges
- 2 tbsp coconut oil salt and pepper to taste
Melt the coconut oil in an ovenproof dish. Add the cubed butternut squash, the figs, salt and pepper. bake until cooked half way, about 15 minutes. Chop up the cauliflower and place it in the blender until you have a “rice” consistency.
Add the cauliflower rice to the butternut squash and roast until the cauliflower rice is starting to brown and the butternut squash is caramelising slightly. Taste with salt and pepper.
Add the cauliflower, fig and butternut squash rice to the crispy pork and serve.
The pork was very tender and the last minute frying gave it a nice crispy coating.
I am bringing this to the lovely Angie’s Fiesta Friday. If you have cooked or just want to get inspired come and join us!