Last year we saw a rise in street food and dedicated eateries, which we knew were hip thanks to the bearded, cardigan-clad patrons.
They’ll be crushed to hear that in 2015 street-food staple pork is going mainstream where it’ll have its day (or 22 hours) in the artisanal smoker, as star ingredient in everything from tacos and pies to pizza and stir-fries.
Try your hand at these pork and fennel pies, perfect for a wintery eve:
Recipe Raphaella Frame-Tolmie
PORK AND FENNEL PIES
115g white lard
450g cake flour
225g pork neck, chopped into small cubes
100g pancetta, finely diced
salt and pepper
1/4t ground nutmeg
1/2 red onion, finely diced
1/2 Granny Smith apple, grated
1T olive oil
3 small fennel bulbs, sliced
1 large egg, lightly beaten
Preheat the oven to 200ºC. Place the lard and water in a saucepan and bring to a rolling boil. Remove from the heat and quickly add all the flour all, beating with a wooden spoon to incorporate – there should be no white streaks. Roll the dough out on a lightly floured surface and cut into six circles of about 12cm in diameter. Grease a muffin tray and line the holes with the pastry, allowing a little to overlap the rim. Cut another six smaller discs of about 10cm in diameter and set aside.
Place the pork and pancetta in a bowl and add the mustard powder, salt, pepper and nutmeg. Add the onion and apple, and mix well. Heat the olive oil in a large frying pan and sauté the mixture lightly for about three minutes. Remove from the heat and allow to cool.
Heat the butter in another frying pan and fry the fennel slices for about four minutes. Add two tablespoons of water and cook until tender. Remove from the liquid, sprinkle a few chopped fennel fronds over them and set aside.
Half fill the pastry cases with the pork mixture, then layer with a few fennel slices and top up with the pork. Lightly brush the edges of the pastry cups with a little beaten egg and cover with the smaller discs, crimping the edges with a fork. Make sure they are properly sealed, then cut a small hole in the top of each pie. Decorate the top with a pastry flower if desired, brush with a little beaten egg and bake for 35 minutes.