Coffee-scented pulled pork and vegetable pie

By Chef Tim Ong

Serves 6-8

INGREDIENTS
For the marinade: 

2 cups soya sauce 
3 cloves garlic, chopped
20g ginger, chopped 
5 coriander roots, chopped
2 cups white wine vinegar 
½ cup kecap manis* 
1 cup brown sugar 
2 onions, roughly chopped 
5 chillies, roughly chopped
½ cup freshly roasted coffee beans or 2 tbsp good-quality instant coffee

1.5kg pork cheek, fat trimmed 
1 shot Kahlua
1 carrot, diced 
1 green zucchini, diced
1 yellow zucchini, diced 
2 packets shortcrust pastry 
1 egg, beaten

 DIRECTIONS
1
Preheat the oven to 180 deg C. 
2 Mix the marinade ingredients and transfer to a baking tray with the pork cheek. Cover with aluminium foil and bake for 3-4 hours until tender. Remove to cool, then shred with a fork. Set aside the leftover marinade.
3 In a small pot, heat the Kahlua to evaporate the alcohol. Set aside.
4 In another pot, heat the leftover marinade until it reduces by half. Skim away the fat, strain the sauce, and add the Kahlua.
5 Mix a few spoonfuls of the sauce into the shredded pork cheek. Use the rest of the sauce as a dip for the pie. 
6 Blanch the carrots for 5min and zucchinis for 2min, in salted water. Place in ice water to stop the cooking, then mix the veggies into the pork.  
7 On a floured surface, roll out the pastry to 2mm thick. Cut a 10cm ring (the base) and a 15cm ring (the top).
8 Place an ice-cream scoopful of filling on the base. Brush around the edge with egg wash, then add the top layer.
9 Crimp the edges with a fork, then brush the top with egg wash. Bake for 20min, until golden brown.

*Available at the condiments section of supermarkets.

This article was originally published in Simply Her December 2015.