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SLOW COOKED ASIAN PULLED PORK

So many ways to serve this. Wrap in a tortilla or baby gem lettuce, cucumber and generous dollop of hoi sin sauce. Also makes a lovely finger food/canapé. Use the leaf of a little gem lettuce and pile in the pork, sauce and cucumber. Generously serves 8 as a starter.

Great for a party to leave on the table and let people help themselves. If by some miracle you have leftovers, it keeps well for a few days

If you buy from your butcher, ask him to remove the skin. If buying from a supermarket I have found it best to buy a rolled joint and unroll it. At the time of publishing, a rolled joint is £4 per kg cheaper than a slab.

Start this recipe with marinating for 24 hours.

SERVES 6 as a main course: easily doubled for a larger crowd.

INGREDIENTS:

2kg whole piece of pork belly skin removed

MARINADE:

1tsp dry chilli flakes

3 lemongrass sticks, roughly chopped

5cm ginger, peeled and roughly chopped

4 red chillis, roughly chopped

120ml light soy sauce

60ml sesame oil

1tbsp palm sugar or soft light brown sugar

1 tsp ground star anise

1 tsp Chinese five spice

6 cloves of garlic, roughly chopped

Put the belly in a dish in which it fits snuggly. Blitz all the marinade ingredients in a mini food processor and pour over the meat making sure everything is covered top and bottom, cover and leave to marinade in the fridge for 12-24 hours.

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The next day, pre heat the oven to 150C Fan. Place the pork in an oven proof dish along with the marinade. Cover with water half way up the pork. Tightly cover the dish with foil and place in the oven for 3 hours or until tender.  It should easily pull apart with a fork when cooked.

Pulled pork marinating
Pulled pork after cooking
Pulled pork served
SLOW COOKED ASIAN PULLED PORK

Asian style pulled pork

Jules
Great for feeding a crowd with limitless ways of serving. Serves 8 for a main and many more as a starter. Lovely in lettuce with lime pickled onions
No ratings yet
Prep Time 10 mins
Cook Time 3 hrs
Marinating 1 d
Course Main Course, Starter
Cuisine Asian
Servings 8 people
Calories 365 kcal

Equipment

Mini Blender

Ingredients
  

  • 2 kg pork belly
  • 1 tsp chilli flakes
  • 3 lemon grass roughly chopped
  • 5 cm ginger roughly chopped
  • 6 cloves garlic peeled, roughly chopped
  • 4 red chilli roughly chopped
  • 120 ml soy sauce
  • 60 ml sesame oil
  • 1 tbsp palm or soft light brown sugar
  • 1 tsp ground star anise
  • 1 tsp chinese 5 spice
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Instructions
 

  • Put the belly in a dish in which it fits snuggly. In a mini food processor blitz all the marinade ingredients and pour over the meat making sure everything is covered top and bottom, cover and leave to marinade in the fridge for 12-24 hours.
    The next day, pre heat the oven to 150C Fan. Place the pork in an oven proof dish along with the marinade. Cover with water half way up the pork. Tightly cover the dish with foil and place in the oven for 3 hours or until tender.  It should easily pull apart with a fork when cooked.

Nutrition

Calories: 365kcalCarbohydrates: 5gProtein: 55gFat: 13gSaturated Fat: 3gTrans Fat: 1gCholesterol: 163mgSodium: 977mgPotassium: 1139mgFiber: 1gSugar: 2gVitamin A: 291IUVitamin C: 33mgCalcium: 28mgIron: 3mg
Tried this recipe?Let us know how it was!
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