Finn-Erik Cooks - Pulled Pork Two Ways

Recipe below video

The Meat
500 grams pork neck
1 onion
1 clove of garlic
1 star anise
1 slice of dried Porcini mushroom
A handfull of fresh ginger
2 dl red wine
1/2 dl Soy Sauce
A cup of black coffee
Assortment of dried chilies - focus on flavour, not heat

Additional for the burger
Sourdough bunns 
Dijon Mustard with honey
Smoked Sea Salt
Pepper, fresh
Chili powder
Butter
Sweet potato fries, ready made
A small can of Green Gigant corn
​A handfull of spring onion
​Pickled chilis 

Additional for the fine dinning plate
Smoked Sea Salt
Pepper, fresh
Chili powder
Butter
Sweet potato fries, ready made
A small can of Green Gigant corn
​Sun dried tomatoes 
​Mint leaves

Peel onion and chop into cubes. Crush the garlic and roughly slice the ginger. Just leave the skin on.

Fry the meat quickly in hot pan with oil. Just looking for that light brown colour. 

Place meat in a cocotte (or pan with lid that is suitable for oven use). Adde vegetables, chili, star anise and pour over the liquids. 

Cook in oven for about 6 hours at 130 degrees Celsius. 

When done, take out the meat and 'pull it'
Throw away the rest of the stuff in the cocotte, but leave the remaining sauce. 

Put the now pulled pork back in the sauce to make it extra juicy. 

The Burger

Heat some sweet potato fries and bring salted water to a boil. Take a can of Green Gigant Corn and simmer for about a minute. Add smoked sea salt, pepper, chili powder and propper butter to a container and pour in the heated corns. Use a hand blender to make the corn cream.

Take the sourdough bunns and spread some honey Dijon mustard on both sides. Quickly burn them in a hot pan. This goes very fast, so pay attention. Cut some spring onion.
Plate the burger by adding cream corn to the bun. Add pulled pork and finish with spring onions. Serve with pickled chilies and sweet potato fries. 

Pulled Pork Plate

Here you use the fries and corn cream as above in the burger.
Plate the dish starting with the creamed corn. Add the pulled pork using a ring or put in a cup and turn it around on the plate. Serve with fries and sun dried tomatoes. Top with some fresh mint leaves.