Pork Cooked in Buttermilk

Serves 4
Time 2 hours


500g pork shoulder, diced
100g butter
4 garlic cloves, minced
200ml passata
500ml chicken stock
250ml buttermilk or sour milk
1 onion, chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
½ leek, finely chopped
1 tbsp caraway seed
2 tbsp cayenne pepper
2 tbsp smoked paprika
2 bay leaves
¼ cup coarse bulgur
Salt and pepper
Extra virgin olive oil

To serve
¼ cup sour cream
¼ bunch chives, chopped
½ bunch parsley, chopped


Season the pork with caraway seeds, cayenne pepper, smoked paprika, salt and pepper and drizzle with extra virgin olive oil. Marinate in the fridge for 1 hour.

In a hot pan, add olive oil and brown. Transfer to a separate pan, and add garlic, carrot, celery, onion, bay leaves and butter to seasoned pan. Add into pan with pork, along with buttermilk, stock, passata and bulgur. Simmer gently for 1 – 1 ½ hours until tender.

Stir in parsley and serve with a dollop of sour cream and a sprinkle of chives.