- prep20 MIN
- cook240 MIN
- 2 tbsp brown sugar
- ½ tsp Chinese five spice
- 2 tbsp soy sauce
- 1.8kg pork neck (also called pork scotch fillet), trimmed
- 1 tbsp vegetable oil
- 3 garlic cloves, crushed
- 2 tbsp grated ginger
- 1 long red chilli, thinly sliced
- 1 cup chicken stock
- ½ cup rice vinegar
- ½ cup hoisin sauce
- ¼ cup drained water chestnut slices, chopped
- 2 butter lettuce, bean sprouts, thinly sliced red chilli, coriander leaves and Asian shallots, to serve
To serve, place two lettuce leaves, one on top of the other into each serving bowl, top with pulled pork, sprouts, chilli, coriander and shallots.
Alternate ways to serve the pulled pork:
- Stir fry the pulled pork with mee goreng noodles, shredded carrot, beans and wombok.
- Or pile the pulled pork onto baguettes spread with mayonnaise and hoisin sauce. Add shredded snow peas, cabbage, mint leaves and chopped roasted peanuts.
- Preheat oven to 130°C fan forced. Combine brown sugar, five spice and half the soy. Rub all over the pork.
- Heat a large flameproof casserole dish (see tip) over a medium-high heat until hot. Add the oil then the pork. Cook, turning occasionally, for about 8 minutes, or until browned all over. Move the pork to a plate. Reduce heat to medium. Add the garlic, ginger and chilli, cook, stirring for 1 minute until aromatic. Add the stock, vinegar, hoisin sauce and remaining soy. Bring to simmer.
- Return the pork to the pan. Press a piece of baking paper onto surface, then cover with the lid. Transfer to oven and cook for 3 ½ hours. Remove the pan from the oven and set aside for 30 minutes. Place the pork onto a tray, then shred using a fork. Stir the water chestnuts into the shredded pork.
- Return the pan with juices to stove top. Bring to the boil over medium-high heat. Boil 6-8 minutes or until reduced by half. Pour the thickened sauce over the shredded pork, toss gently to coat.
- A flameproof casserole dish is one that can be used on the stove top and in the oven. If you don’t have one, use a frying pan for step 2 then transfer sauce and pork to an ovenproof casserole dish with a tight-fitting lid to complete step 3. Pour pan juices back into saucepan to complete step 4.
- The best way to keep fresh ginger is to peel and place in a small clean jar. Cover with Chinese cooking wine or sweet sherry and keep in the fridge for up to 1 month. Once you have used all the ginger, use the ginger flavoured wine or sherry in marinades or salad dressings.