Pickled pork with sweet rice and dukkha yoghurt!

So easy. So delicious. And it feeds 8!

This has become a staple in our home. Maybe it will in yours!

Ingredients

A pickled tied up piece of pork

2 tbs vegetable stock

A splash of apple cider vinegar

1 tbs brown sugar

Water

Sweet rice ingredients

3 cups cooked rice

1 red onion, fried in a light olive oil for 5 minutes.

A handful of semi-dried apricots, chopped

A handful of sultanas

A handful of nuts, here I’ve used pecans

A handful of chopped coriander

1 tbs imitation saffron or a few threads of the real deal

For the side dip

1 cup Greek yoghurt

2 tbs dukkha

Method

For the side dip, just bang the two together and stir. Leave in the fridge until you are ready to serve.

For the rice, just after it’s cooked add the saffron and mix until yellow in colour. Add all other ingredients and combine everything well.

For the pork, I put a little water in the slow cooker, then lower the pork in, then add water and a few tablespoons of vegetable stock. Add the vinegar and brown sugar, then fill with water until the pork is almost fully covered. Slow cook for 5.5 hours. Raise from the stock mix and remove the fat top. Immediately start pulling apart the pork, then serve with the rice and dip. This meat will pull apart with a fork! It is delicious! The stock leftover in the slow cooker can be frozen and used in the future, so don’t waste it! I used it the next day for a soup. It added an edge to our swede, potato and carrot soup!

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Pickled pork with sweet rice and dukkha yoghurt!

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