Recipe: Asian Pulled Pork Bun

ASIAN PULLED PORK BUN

We've teamed up with the guys at lovepork.co.uk to bring you an incredible pulled pork recipe... one that was shaped by all your suggestions! It's got the sweetness of apple, the heat of chilli and the fragrant of ginger, Chinese 5-spice and garlic. Served in a crusty roll with a fresh zesty slaw and shards of crackling... you'll be hoping there's some leftover for tomorrow too!

Ingredients

Pulled Pork

  • 3 cloves of garlic
  • 2 birds eye chillies
  • 1 tbsp root ginger, sliced
  • 1 tbsp Chinese 5-spice
  • 60 ml soy sauce
  • 150 ml apple juice
  • 150 ml water
  • 1 kg pork shoulder

Slaw

  • 1 carrot
  • 1/4 red cabbage
  • 1/2 cucumber
  • 1 red onion
  • 1 lime
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil

To Serve

  • 2 tbsp brown sugar
  • 2 tbsp cider vinegar
  • 6 tiger rolls
Make the cooking liquid

Step 1

Make The Cooking Liquid

Preheat an oven to 160ºC. Peel and finely chop the garlic, ginger and chilli. Mix in an oven-proof saucepan big enough for the pork to sit in along with the 5-spice, soy, apple juice and water.

Slow cooked the pork

Step 2

Slow Cooked The Pork

Score the thick layer of skin on the pork shoulder in a cross-hatch way. Sit the pork shoulder in the pan and roll around to get the soy and apple juice mixture all over the pork. Cover with the lid so that it traps in the steam, then cook in the oven for 4 hours.

Slaw

Step 3

Slaw

Peel the carrot and cut into thin julienne and peel and finely slice the red onion. Slice the cabbage as finely as possible and cut the cucumber into julienne, avoiding the wet middle core. Toss them all with the sesame oil, juice of the lime, sesame seeds and pinch of salt, then leave to one side.

Crackling

Step 4

Crackling

Scoop the cooked pork shoulder out of the liquid and leave to cool enough to pull it apart. Cut the skin away from the meat, season it with salt and lay on a baking tray. Turn the oven up to 200ºC and roast the skin until it is crispy and golden… about 15 minutes.

Pull the pork and sauce

Step 5

Pull The Pork And Sauce

Strain the leftover liquid in the roasting tray through a sieve and into a saucepan. Add the brown sugar and rice wine vinegar, then reduce until it’s more like a sauce. Pull the warm pork into long strips using two forks or a pair of tongs and add into a mixing bowl, then pour over the reduced sauce. Smash the crisp crackling into small bite-sized shards.

Serve

Step 6

Serve

Slice open the buns, place a generous amount of the slaw on the bottom half, top with a mound of pulled pork and then some crackling before capping with the lid. Eat immediately for a seriously satisfying sandwich!

Comments

studentchow

One of the things that I have trouble with on Pulled Pork is that the BBQ sauce that accompanies is normally quite sweet. This smokey treat helps solve that issue with a bit of magic from Chinese Cooking. Let's crack on.

thatsprigofmint

Had this for supper last night, loved it so much! I cannot tell you how much I love this app!! X

anana

Finally had the time to make pulled pork. Oh...my...gosh... unbelievable! I was looking for opportunity to make mantou buns suggested by @petro, and this seemed like a nice match. It worked for me, I loved the combo. Don't mind the mess, I was eager to eat this, I had no time to clean up.

dragonofglory

Pulled pork shoulder with BBQ sauce and coleslaw.

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