Recipe by Coombe Farm Organic
Pork shoulder is combined with nashi pear and a chilli and sweet vinegar flavour sauce in this delicious recipe from Matt Burgess, Group Executive Chef for Caravan and Vardo Restaurants and Chef director for Kai by Matblak; a south pacific barbecue concept started during lockdown. He has been part of award-winning teams for more than 20 years, introducing well-travelled, free-cooking and south pacific barbecue to the UK from his native New Zealand.
FOR THE PORK:
2kg organic pork Boston butt
3 tsp brown sugar
1 tsp sea salt
2 tsp hoisin
1 tsps gochujang (Korean red bean paste)
3 tsp light soy
3 tsps rice vinegar
FOR THE NASHI PEAR KIMCHI:
3 tbsp pickles, roughly sliced (we love dill sweet and sour gherkins)
150g (2) nashi pears sliced – you can use apple or normal pears if you can’t find nashi
3 tbsp gochujang (Korean chilli paste)
3 tbsp light soy sauce
3 tbsp brown sugar
2 tbsp gochugaru (Korean chilli flakes)
2 tbsp rice vinegar
1 tbsp grated garlic
1 tbsp grated ginger
Ground black pepper
3 tbsp spring onions, thinly sliced
For the pork
1 Remove your defrosted organic pork Boston butt from the fridge and let it come to room temperature.
2 Pat dry with a kitchen towel.
3 Set up your barbecue for indirect cooking or turn on your oven. Set the temperature to 150C or aim the target temperature for the barbecue to 120C – 150C.
4 Don’t worry about exact measurements, swap out dark soy for light, or instead of rice vinegar use your favourite flavoured vinegar.
5 Pour everything into a bowl and whisk vigorously until everything is incorporated.
6 Now to get your hands dirty, rub mixture all over the pork shoulder (Boston butt) liberally.
These ingredients will help create a wonderful bark (crispy outside).
7 Place into your barbecue or oven for 2-3 hours, if you want to cook it low and slow, leave for 4-6 until the outside chars lightly and the bark has formed, wrap in foil and continue to cook for a further 2 hours until the meat is very tender.
8 With two forks, pull the pork apart in chunks.
For the kimchi
2 Slice nashi pears into thin half-moon slices, place into a large mixing bowl.
3 Into the same bowl, Measure out gochujang, pickles, soy, brown sugar, gochugaru, rice vinegar, garlic, ginger, pepper and spring onions.
4 Mix well ensuring a good coating all over the pears.
5 Leave for 1-2 hours and serve alongside the Boston butt.