Food and Wine pairing of the week: Slow-roasted shredded pork with thyme, taleggio & lemon-dressed rocket pizza dressing

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We can’t bring Jamie Oliver to your house for lunch or dinner, but we can bring one of his delicious recipes to your computer for you to create. This week we have found a scrumptious pork and thyme pizza for all you Friday night social butterflys to enjoy in the comfort of your own home.



For the pork

1 kg higher-welfare pork shoulder

2 tablespoons fennel seeds

sea salt

freshly ground black pepper

olive oil

For each pizza topping

2 tablespoons tomato sauce

50 g Taleggio sauce

1 teaspoon fresh thyme leaves

1 small handful rocket

juice of ½ lemon

1. Preheat your oven to 170ºC/325ºF/gas 3. Score the pork shoulder. Bash the fennel seeds and rub them over the pork, then season and rub with olive oil.

2. Roast in the preheated oven for at least 4 hours, until the meat is tender and shreds easily. When cool, shred up using a fork or your hands. Dress the meat with a little of the cooking juices – it will have almost the texture of a confit of duck.

3. Smear the tomato sauce thinly over the pizza base and scatter over a small handful of your roasted pork and some small pieces of Taleggio. Sprinkle with the thyme leaves, drizzle with olive oil and cook until crisp and golden. Dress the rocket with a tiny bit of lemon juice, scatter over the pizza and serve.

Wine Pairing –  Bald Hills 3 Acres Central Otago Pinot Noir 2013

A delicious accompaniment to both luncheon and dinner dishes such as soups, salads, chicken, cheese, fish and meats. While medium-bodied this wine is densely flavoured and will greatly enhance some of the stronger tasting meats.  Enjoy with your favourite pizza toppings!