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Lemon and tarragon pulled pork with walnut mayonnaise
Fruit and vegetables
3-4 sprigs
thyme
2
lemons
, peeled rind and juice only
2
garlic
cloves, grated
4 tbsp chopped fresh
tarragon
lemon juice
, to taste
1
carrot
, grated
¼
white cabbage
, finely sliced
1
onion
, finely sliced
lettuce
(optional)
Tins, packets and jars
300ml/10½fl oz
chicken stock
2 tbsp
Dijon mustard
Cooking ingredients
200g/7oz
salt
150g/5½oz
Demerara sugar
2 fresh
bay leaves
4
star anise
vegetable oil
, for cooking
100ml/3½fl oz
white wine vinegar
150g/5½oz
brown sugar
100ml/3½fl oz
honey
4 fresh
bay leaves
, finely chopped
2 tbsp
white wine vinegar
250ml/9fl oz
vegetable oil
5 tbsp
walnut oil
salt and
cayenne pepper
, to taste
100g/3½oz toasted
walnuts
, chopped
Dairy, eggs and chilled
2 large free-range
egg yolks
Meat, fish and poultry
1 skinless, boneless
pork shoulder
Other
180ml/6fl oz
white wine
wholemeal
pitta breads
, lightly toasted
Back to recipe
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