Recipes

Sticky toffee pork and vinegar slaw

Treat to yourself to something really special, from meat chef guru Richard H. Turner.

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Ingredients

For the master pork broth

  • 2 onions, halved
  • 1kg/2lb 4oz pork bones, lightly roasted
  • 2 pork hocks
  • 2 pig’s feet
  • 1 smoked gammon or bacon hock
  • 2 large carrots, halved
  • 2 celery sticks
  • 2 large dried shiitake mushrooms
  • 1 head of garlic
  • 1 bouquet garni, made with thyme, bay, rosemary and parsley
  • 1 spice bag, made with 20 fennel seeds, 1 star anise, 2 cloves, ½ cinnamon stick, 1 small knob of fresh root ginger
  • 250ml/9fl oz Madeira
  • 250ml/9fl oz soy sauce

For the pork

For the dressing

For the vinegar slaw