Pulled Pork In Chinese Spices
Pulled Pork In Chinese Spices
Ingredients:
750 grams Boneless Pork shoulder with rinded skin
1 tbs Light soya sauce
1 tsp Dark soya sauce
2 tbs Brown sugar
1 tsp Salt
2 tsp Ground black pepper
100 gram Chinese Spice mix*
1 Big Bramley apple – cut in chunks
1 Big onion – cut in chunks
1 Carrot – cut in chunks
3 Garlic cloves – chopped
150ml Water
1/2 Chicken stock cube
Method
– Mix light and dark soy sauce with sugar and garlic then rub the mixture on the pork. Add salt and ground black pepper. Leave it for 1 hour.
– Dry the pork skin with a kitchen towel. Then put the pork in a baking tray and into the oven at 220 Celsius for 20-25 minutes.
– Put the Chinese spices on a low heat pan and gently dry fry them for approx 10 minutes.
– Take the pork out and turn the oven down to 150 Celsius. All in the baking tray with the pork goes the spices, water, onion and carrot.
-Cover the baking tray with foil and put back in the oven for 3 hours.
-After 3 hours, put the Bramley apple in the baking tin, then back in the oven without the foil for 1 more hour.
– Take this pulled pork in Chinese Spices out of baking tin. Use a sieve to strain the spices and vegetables away but keep the gravy.
– Pour the gravy in a pan on hot stove, add half of the chicken stock cube and 1 teaspoon of ground black pepper. Stir the gravy well.
Tips:
There are two ways to serve Pulled Pork In Chinese Spices
1) My daughter loves it in a Brioche bun, with watercress and rocket salad.
2) I like to eat mine with aromatic Thai Jasmine rice, pak choi and sauerkraut
and topped with silky gravy.
*My Chinese spice mix consists of 2 cinnamon sticks, 2 star anise, 1/2 teaspoon of fennel seed, cloves, dry ginger, cardamom and licorice. If you can’t find these, try 3 tablespoon of five spice powder which will also do the trick*
