Potted Thai basil pork with chilli-strawberry relish

Method

1. Place the pork chunks in a heavy-bottomed pot or a slow cooker. Add the soy sauce, garlic, ginger, and the finely chopped red chili. If using a pot, cover with a tight-fitting lid and cook in a low oven (150°C/300°F) for three to four hours, or until the pork is tender enough to pull apart easily with a fork. In a slow cooker, cook on low for six to eight hours.

2. Once the pork is cooked, use two forks to shred the meat, discarding any large pieces of fat or gristle. Return the shredded meat to the pot and stir in the chopped fresh Thai basil and lime juice. Mix well to ensure the pork is infused with all the aromatic flavours.

3. While the pork is still warm, prepare the relish. In a small bowl, combine the finely diced strawberries, half a chopped red chilli, lime juice, and caster sugar. Stir gently and set aside.

4. Press the warm, shredded pork mixture firmly into small, clean glass jars or ramekins, leaving a space of about 1-2 cm at the top. This is a crucial step to remove any air pockets.

5. Gently pour the melted Gleghlanta Clarified Butter over the top of the pork mixture until it’s completely covered. This will act as a natural seal. Place the jars in the refrigerator to chill until the butter is set and firm. For best flavour, bring the potted pork to room temperature 30 minutes before serving, with the relish on the side. Enjoy with McCormack Family Farms Snack Lettuce and a baguette.