Ingredients per serve


Pulled Pork

Apple Celeriac Hash

  • Green apples 2.0 x
  • Celeriac 400.0 g
  • Plain flour 50.0 g
  • Thyme sprigs 3.0 x
  • Olive oil 20.0 ml

Fermented Chilli Hollandaise


  • Eggs 20.0 x

To Serve

  • Egg, lightly beaten 1.0 x
  • Pickled cucumber, to serve

Eggs cochon is famous for its New Orleans origin. Following the cochon tradition with slow cooked pulled pork, we’ve given it a twist by serving with celeriac hash and a contemporary chilli hollandaise.



  1. Pulled Pork

    • Preheat the oven to 140 degree Celsius.
    • Combine spices, brown sugar, salt and cracked black pepper. Rub over the pork.
    • Place the pork into a gastronome. Combine KNORR Concentrated Liquid Stock with 500 ml water and add to the gastronome along with onion and bay leaves. Cover tightly and cook for 6-8 hours until very tender.
    • Remove from the oven, allow to cool slightly then shred roughly. Cover and keep warm.
  2. Apple Celeriac Hash

    • Grate apple and celeriac roughly. Place in a sieve and press to extract as much liquid as possible. Transfer to a large bowl and add flour, egg, thyme leaves and oil.
    • Heat some oil in a large pan over medium heat. Take ¼ cup measures of hash mix and press with spatula to flatten into discs. Cook in batches on medium low heat for 3-4 minutes on each side until golden brown and tender. Remove, cover and keep warm.
  3. Fermented Chilli Hollandaise

    • Gently warm KNORR Hollandaise Sauce GF in a pan. Add fermented chilli and stir until the sauce is well-combined and warmed through. Cover and keep warm.
  4. Eggs

    • Add a little vinegar to a pan of simmering water, around 5 cm deep. Crack eggs into a cup or ladle. Create a whirlpool in the water and gently drop the eggs. Poach for around 3 minutes for a traditional runny yolk. Remove and keep warm.
  5. To Serve

    • Place apple celeriac hash on serving plates. Top with some pulled pork and two eggs. Spoon over the fermented chilli hollandaise and serve accompanied with pickled cucumber.