Pullin Phil’s Pork BBQ style 😍- Finding Phil’s Flavours

good evening it’s Easter Friday or somewould say Good Friday it gets veryconfusing even though we’ve beenfurloughed or off or laid off orwhatever it may beall the days rolling – Juan don’t theyso I kept thinking was Saturdays at ourbin for a war got the exercise westarted off because it’s fish Friday sowe started off with some beautifulsardines earlier on you’ll see the videoif you want to go back to that forbreakfast and done a nice mix of medleya Mediterranean bench this evening I’mdoing some pulled pork firstly goodevening to you we’re doing some pulledpork so just up these piece of pork thatI picked up from Sainsbury’s I couldhave cooked it yourself but they didn’thave any joints of pork so I found theseones if you come in nice and close forthese Steve so I’m just like this in theoven for 25 minutesjust use the forks to separate and pullit apart all in its own pour deuce isthere that so 25 minutes has cooked upthrough perfectly in the oven like sowe’re just gonna pull that apartseparating get some air get some juicesbetween e and then I’m going to add tothat what it came with this pack ofbarbecue sauce really simple to do whenyou see these in the supermarket itliterally ‘is bang it in the oven cookedout on a 200 degree heat for 25 minutesand now I’m just going to pour over thisvery sticky and flavor serve also richbarbecue sauce mixand relevant s hope you can well ahvery well thank you Andrew Lawrencethank you for asking for everybody who’stuning in this evening I hope thatyou’re all well on these two Sundaywhether you’re religious or not in theUK it is Easter some them cheer in manyof the places around the world as wellso I’ll put that barbecue sauce in thereit doesn’t actually really look a lot ofbarbecue sort but because it’s rich inflavor now what I also like to do withthese is just put some extra shakes oflemon over the top about beautiful porkand we’re just going to stick that backin the other five minutes five minutesyou can’t five minutes deep now I’vealso cooked in a pan here some redcabbage I brought a fresh red cabbage anice hole one from Sainsbury’s earlierI’ve cut about a third of the redcabbage into that pan along with somered wine vinegar and also a quarter ofan onion that I had that I just diced upfinely I’ve also put together somepotato meats in there which I’ll gothrough shortly and then also I wasreally pleased to see they had two bokchoy in a pack so there’s one bok choythat I put togetheryeah when that takes two to threeminutes to cook depending how you likeitwe always like us al dente keeps theflavor in stops it going too soft soI’ve set up this I’ve also made ifyou’ve got any apples that are headingtowards date a little crash but I didn’thave any apple sauce so I’ve just madeup my own apple sauce um I’ve done therehe’s just used to Pink Lady Apple I’vediced it down into small pieces I’veadded a little bit of honey into thereand a little bit spice into it as wellso just smell that Steveoh yeah big smile and also a couple oftablespoons of water in there I’m justgonna give that a mix to see how that’scome together I’m just gonna put alittle bit more just a touch of coldwater in there and these are reallysimple this will be a really flavorfuldish the fact that you can make up yourown applesauce I’m gonna say spices I’veused a little bit cumin in theretiny bit of cinnamon in there as wellsplash in lemon and of course some honeyin there so that’s cooking up nicely andthat’s got to be in for five minutesso what I’m gonna do I’m just going toget this packed Roy it’s beautiful itscrisp it’s fresh we’re just gonna laythese leaves on the top yeah it in with this lovely pink Ward’sI look at pink nap water ease it’salways lovely to see how pink water goesdon’t put your hand up too far in thewater cuz it’s hot we’re just going togive that a don’t do on all the leavesfirst need to go under you don’t have tocook don’t have the enzymes it just wiltwe want to push that down into the mixthere as well so we’ve got pork in theoven we’ve got the red cabbage with someonion and some bok choy on the top justfinishing off that’s just going to cookthrough another couple of minutes nowwe’ve got almost an empty glass of winethat’s not a good sign and then I’m justgoing to pull out this mix hereto give this a stir so in this mix hereI’ve got one whole jacket potato onewhole jacket David one whole potato aone whole sweet potato I’ve mixed thetwo together I’ve crushed down one giantclove of garlic into there I’ve addedabout a tablespoon and a half of lerp upwhat’s up about 100 mil of milk has goneinto there as well we’ve also createdsome cheese into it and then I put somepepper in as well we’ve mixed all ofthat I’ve also put a tablespoon ofnaughty may sour cream into it as wellso it’s going to be really rich inflavor you’ll have different layerscoming through there and of course whenyou use sweet potato and a cookingpotato as well jacket potato as suchthen the great thing about it is you getthe mix of these two different potatoeswhich also gives a different palate andalso sweet potatoes just better for youas well as a nicer potatoes to work weekto be honest so we’ve got that I thinkthe potato is almost done so I’m justgonna with those places to warm up foranother couple of minutes through acouple of minutes for 30 seconds maybe aminute cabbage is boiling away I don’treally want it boiling so that heatsprobably just a little bit too high atall that’s cool just move that overthereso there we are I think that Pat saw bythe time we pulled that pulled pork outthe other knees going to be perfectabsolutely perfect so that pulled porkjust finishing off nowwith the barbecue heritage the timeSteve should be done should be doneright okay sure so let’s get ourselvesBelinda divers says sounds lovely ohwe’re just gonna play with this we’regonna get the bigger colander out it’sbeen sitting under the cupboard let’sjust freshen up the sink and they seesomething when you make your ownapplesauce as well you can get some realflavor in it pink lady apples fantasticpull out the potato so that eats upsighs sweet potato a cooking potatogarlic a tablespoon of seventh creamsome butter and some grated cheese inthere as wellso we’re going to use that to make ourbase so we’re going to use this spoon upyeah that’s hot plates are hot so let’sjust do this let’s go spoonful they’rebeautiful thereanother one there and another one thereso there’s our base on the plate we’renow going to go over to the cabbage justgoing to pour that into the colanderlike so put it into there so we’re readyto serve that and now what we’re alsogonna do I’ll sorry stage come on comeon close up so of course the great thinglet’s just get these I bought yourself anew set of these matching sets of threecome in different sizes so I’m justgonna get the cabbage here I’m justgonna take that actually we’re justgonna drop the cabbage on to the sidehere look at that beautiful great bigcrunchy cabbage in there I want toseparate the path Troy and we can do thesame on here red cabbage is so beautifulto work with and of course when you doit in greatly chunky pieces as well itjust has that beautiful crisp nurse thatyou bite into and then on the other sidewe’re just going to put the Pat choydown here and Pat choy has got a reallylovely flavor nice and crisp as well Iprobably overcooked that Pat choy just atouch but it’s not an issue because it’sstill got the Kris and I so I can feelthat as I’m putting it down so there weare there’s plenty of red cabbage onthere very healthy dish again rememberwhat I separate boosting our immunesystem and now we’re going to go in andwe’re gonna get out it’s beautiful ohwow look at that it’s bubbling awaypulled pork weed barbecue that I’m justgoing to do this again so we can justmix up that lovely sauce that might haveseparated whilst cookingtoday we’ve got it and the aroma comingfrom this port port look at the juicesin there so you just know that this isgonna be really intense with flavorbecause you’ve got that lovely succulentpork that’s just come apartyou’ve got the barbecue sauce you’ve gotthe juices of the porkI’m gonna get me little almost pingugloves and then I’m gonna get my tongsagain and we’re just gonna put thatpulled pork onto there like so now thisis quite this is quite the size mealsseve I think we went a little bit wildthere with the amount of ingredients butI know you’re a party person and you’llbe able to munch this up as no doubtwill I when I hope you’ve all beenenjoying the Sun it appears I caught abit of Sun today and I’ve didn’t burn aswell which is always a great thing whenyou don’t burn in the Sun especiallyafter I was giving my advice earlier onnot to burnnow there we have it dinner is completeso so be holy and feel the pork that’swhat we’ve done for this Good Fridayevening it’s going to be intense withflavor in fact we’re doing on myaddition I’m just gonna grab top fourbut firstly I’m just gonna have a tasteof the pork so you can there it is oh haWow oh my gosh that is incrediblethat is really incredible then we’regonna go into the Dalek mix there youhave potatoes oh wow really creamy thegarlic’s cutting through just reallyfresh and then of course I’m just gonnalift this and show you a lot still got alovely Christmasthere we are thank you for tuning in forthat short bit I’m now gonna enjoy thatas he Steve’s a librarian at the mouthalready so much talking my mouth fullwe’re gonna go that party I hope youenjoy yours and I’ll see you again soonhave a great eveningstay safe take care