Pulled Pork Sandwich




  • 600g free-range pork leg
  • 5 garlic cloves
  • 1 tsp. black peppercorns
  • 2-3 bay leaves
  • 1 tbsp. brown sugar
  • 2-3 Japanese apples (Persimmon)
  • 3 cloves
  • 1 tbsp. balsamic vinegar
  • 3 tbsp. tomato puree
  • ciabatta
  • handful of rocket leaves
  • salt, pepper
Hi and welcome to AlmazanKitchen!

This time you can learn something easy and amazing! Including crispy coal-toasted homemade bread, fresh rocket, 30 years old balsamic vinegar and a pork leg that has been slow-cooked for 4 hours in special clay cookware + incredible sauce made from organic Japanese apples and tomatoes… It’s not that hard! Trust us! And let’s do it together!


Slow-cooked pork:

  1. Place the pot on campfire and boil some water.
  2. Add some salt, 2-3 bay leaves, 5 unpeeled garlic cloves, some black peppers, and 600g of free-range pork leg.
  3. Cover with lid, let it cook 4h on low heat.

Incredible persimmon-tomato sauce:

  1. Quarter the 2-3 persimmons, remove the meat from the skin. Chop it well until mushy consistency.
  2. Preheat the pan. Add 1 tbsp. of brown sugar, let it melt.
  3. Toss in persimmon’s pulp.
  4. Mix well and cook until rich consistency.
  5. Add 3 cloves, just a little bit we need. Smash everything with the flat pestle.
  6. Add 1 tbsp. of balsamic vinegar.
  7. Add 2 tbsp. of tomato puree.
  8. Mix well, let it cook a little more until rich consistency.
  9. Remove the cloves when sauce is almost ready.
  10. Set on slow cooking until next steps.


  1. Remove the garlic cloves from the pot. Unpeel it carefully, it’s very soft. Flatten it and mix with a knife.
  2. Remove the pork and cut it into shreds. Pour with the sauce from the pot above.
  3. Take the ciabatta and cut it open, sprinkle with a lil bit of a sauce from the pot, and warm it a little bit on the coals.
  4. Toss the garlic mash into the pan with our incredible sauce. Mix well.
  5. Toss the pork shreds into the pan with sauce and garlic mash. Mix well!
  6. Add 1 tbsp. of tomato sauce, mix well.
  7. Let it cook for few minutes.
  8. Place handful of rocket leaves on the bottom half of the ciabatta, dress with the balsamic vinegar.
  9. Add pork on the leaves.
  10. Cover with the top half of the ciabatta, and…
  11. Ready!
  12. Enjoy! Bon Almazan!

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Do not sit home, love the nature, and cheers to you all!




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