HOISIN PULLED PORK

Name: HOISIN PULLED PORK
Prep time: 30 min
Cook time: 4 h 45 min
Total time: 5 h 15 min
Yield: 6
Cuisine: European
Ingredients: 1 Boneless pork shoulder (I used 2.2kg); Sea salt flakes and fresh ground black pepper; Extra virgin olive oil; .; GLAZE; 4 Garlic cloves, crushed; 2 tbsp Sesame oil; 4 tbsp Soya sauce; 6 tbsp Hoisin sauce; 2 tbsp Oyster sauce; 3 tbsp Shaoxing wine or rice wine; 2 tbsp Sriracha chilli sauce; 2 tsp Chinese five spice powder; .; SERVE WITH; Lettuce Cups, Baos, Tortillas or Sliders; Purple cabbage, shredded; Carrots, julienned; Spring Onions, sliced thin; Red Chillis, sliced thin

by Zars Kitchen Admin April 7, 2023

April 7, 2023

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This easy to make pork is just insanely tender and smothered in the most addictive spicy, sweet, savoury sauce made with garlic, Chinese sauces and five spice powder.

Believe me you will not be able to stop at just a couple and will be licking your plate clean…. this is one recipe you will keep in your repertoire and make over and over again.

Fabulous to make for a crowd as everyone just makes their own… so versatile, use in a salad, with lettuce wraps like I have, fill up tacos, baos or even sliders!

HOISIN PULLED PORK

Serves: 6 Prep Time: 30M Cooking Time: 4H45M 4H45M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

1 Boneless pork shoulder (I used 2.2kg)

Sea salt flakes and fresh ground black pepper

Extra virgin olive oil

.

GLAZE

4 Garlic cloves, crushed

2 tbsp Sesame oil

4 tbsp Soya sauce

6 tbsp Hoisin sauce

2 tbsp Oyster sauce

3 tbsp Shaoxing wine or rice wine

2 tbsp Sriracha chilli sauce

2 tsp Chinese five spice powder

.

SERVE WITH

Lettuce Cups, Baos, Tortillas or Sliders

Purple cabbage, shredded

Carrots, julienned

Spring Onions, sliced thin

Red Chillis, sliced thin

Instructions

Pre-heat the oven to 160°C, then get a roasting pan with a wire rack on top and spray or brush the the pan and rack with oil

Using a sharp knife, carefully score the fat on the top of the pork, making sure you don't cut into the meat

Sprinkle sea salt and pepper all over the pork and place the joint, fat-side up, on the rack

Pour about 600ml of water into the roasting pan, this will stop the drippings from burning during cooking

Roast the pork in the oven for about 4 hours until the internal temperature is 85°C, make sure you can pierce a knife through easily and the skin has crisped up to form crackling

While the pork is roasting, make the glaze by mixing all the ingredients together in a bowl, set aside

Remove the pork from the oven and carefully take off the crispy crackling skin from the top, set the crackling aside (cooks prerogative to eat this as a snack!!)

Baste the pork with a brush all over the top, sides and bottom with the glaze, then return to the oven for another 45 mins

Every 15 mins baste a little more so the flavours really get inside the roast, save at least a third of the glaze to pour on the pork once it is done

Once done, remove from the oven, cover with foil and leave to rest for at least 30 mins and up to 1 hour

Slice or shred the pork and coat with the remaining glaze

Serve immediately with lettuce wraps, shredded cabbage, carrots, spring onions and red chillis

Enjoy!

Notes

Sometimes I like to double the glaze sauce and serve more on the side for a little drizzle on top!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

HOISIN PULLED PORK

HOISIN PULLED PORK

Ingredients

Instructions

Notes

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