The sticky blackberry sauce makes these pancakes flavourful and moreish. Plus, you can cook the pork in the oven overnight or in the slow cooker so it’s a nice simple meal for a school night supper and perfect for using up your stash of blackberries in the freezer.

The accompanying chopped veggies and fruit add a lovely crunch to these pancakes. Let everyone build their own and you’ve got a great sociable meal for all the family to try out.

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Sticky Pork & Blackberry Pancakes

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Prep Time 30

Cook Time 7

Total Time 7 30

Course Main Courses

Servings people

Suitable for Special Diet (or adaptable) Egg-free, Gluten-free, Low-histamine, Nut-free, Vegetarian

Ingredients

Pork:

1.5 kg Pork shoulder (Boneless with fat on)
2 litres Apple juice
2 punnets Blackberries (Frozen)
3 Star anise
3 tbsp Black treacle (Or molasses)
1 White onion (Large, cut in half)
3 Carrots (Large)
2 Apple (Cut in half)
2 tbsp Dark brown sugar
1 tbsp Dijon mustard (Grainy mustard works well too)
1 pinch Salt and pepper

Pancakes:

2 packets Chinese pancakes (20 pancakes in total)
0.5 Cucumber (Finely chopped into matchsticks, no need to peel)
1 Spring onion (Finely chopped into matchsticks)
1 Carrot (Finely chopped into matchsticks)
1 Beetroot (Finely chopped into matchsticks)
1 Apple (Finely chopped into matchsticks)

Instructions

To make the pork:

Preheat oven to 140C.
Place the carrots, apples and onion in a large roasting tin. Add the pork meat (skin side up), star anise, apple juice, brown sugar, black treacle plus salt and pepper.
Cover the meat in one layer of greaseproof paper (this ensures the foil doesn’t stick to the skin) then two layers of foil, tucking the foil around tightly. Place in your preheated oven for half an hour at 140C then reduce the heat to 110C and keep cooking for at least 5-6 hours.
If you want to leave the pork to cook overnight, then lower the oven to 100C and leave to cook gently or pop it in your slow cooker.
You will know if it is cooked if the meat comes away smoothly. Take the pork out and rest it.
Whilst the meat is resting, make the sticky jus. Remove the juices from the pork pan. You need to pour off the fat and sieve what remains through a colander to remove the onions etc.
Add the blackberries. Using a potato masher, mush them to release all their juices. Then let it all bubble away until it starts to thicken, at this point sieve out the blackberry seeds. Carry on bubbling until the jus is thickened and sticky.
To prepare the pork turn it upside down onto the grease proof paper, cut the strings and remove. Shred the pork, the skin is then good to make into crackling if you wish.

To assemble:

Chop fruit and vegetables then warm pancakes as per packet instructions. Serve alongside the pork so everyone can get stuck in and create their own pancakes.

Notes

Cooks’ Tips:

You can replace the blackberries with apples and sage – peel and core the apples, add to the jus at the same point as you would the blackberries.
The black treacle can be super sticky, so I find using a bit of the apple or carrot to wipe the spoon works well to get it all off.

Tried this recipe?Let everyone know how it was!