Chinese-Style Pulled Pork
This pulled pork uses Chinese spices to give this slow-cooked dish a delicious twist! Can be cooked in a slow cooker or in a conventional oven.
Servings 4
Calories 685kcal
Ingredients
- 6 medium onions quartered
- 1 bulb of garlic cloves separated and peeled
- 5 cm piece fresh ginger sliced
- 1 star anise
- 1 cinnamon stick
- 1 tsp Chinese five-spice powder
- 1.5 kg lean shoulder of pork visible fat removed
- 150 ml light soy sauce
For the Slaw
- 1 large carrot grated
- 1 cucumber seeds removed, grated
- 1 red onion halved and finely sliced
- ½ small white cabbages finely shredded
- Juice of 2 lemons
- Salt
For the Sauce
- 400 g passata/tomato sauce
- 150 ml Oyster sauce
- 1 tsp Chinese five-spice powder
Instructions
- Place the onions, garlic, ginger, star anise, and cinnamon stick into the slow-cooker pot.
- Rub 1 teaspoon of five-spice powder over the pork and place on top of the onions and spices.
- Pour the soy sauce into the pot and cook on high for 4-6 hours, or on low for 8-12 hours.
- To cook in a conventional oven, preheat to 160C/325F/Gas 3. Follow steps 1 and 2 as above but place into an ovenproof dish instead of the slow cooker pot. Cover with foil and cook for 2½ hours, then remove foil and cook for a further 45 minutes.
- To make the slaw, place all of the vegetables into a large bowl. Toss together with lemon juice and salt to taste. Cover and refrigerate till needed.
- About half an hour from the end of cooking time, make the sauce - place all the ingredients into a small saucepan and bring to the boil.
- Reduce to a simmer and cook for 10-15 minutes, stirring often until the sauce has thickened.
- Remove from the heat and set aside to cool.
- Remove the pork from the pot and pull with two forks.
- Pour over the cooled sauce and serve with the slaw.
Notes
Nutrition
Serving: 1 | Calories: 685kcal | Carbohydrates: 46g | Protein: 62g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 176mg | Sodium: 4794mg | Fiber: 7g | Sugar: 22g