Chinese Pulled Pork
When I first made my Chinese pulled pork, Ian about died from happiness. It takes an American classic – pulled pork – and has an Asian twist by cooking the meat in traditional Asian ingredients. While the meat is great in a wrap, on a sandwich, or in a salad, it’s also great just eaten as is. I highly suggest topping it with my slaw with miso dressing. This recipe is bound to impress. I promise.
Recipe: Chinese Pulled Pork
- 2.5 pounds boneless pork ribs or pork butt/shoulder cut into large cubes
- 2 garlic cloves pealed and smashed
- 1/2 onion chopped
- 1 teaspoon ginger grated
- 1 tablespoon brown sugar
- 2 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 cup mirin
- 1/4 cup low sodium soy sauce
- 1/3 cup water or more if needed
- 1/4 teaspoon Chinese five spice
Heat oven to 325 degrees.
Place all ingredients in dutch oven. I wouldn't worry about searing the meat. It adds a lot more work for not that much more added flavor.
Add enough water so the meat is covered about halfway with your braising liquid.
Cook for about 2.5-3 hours. If the braising liquid is boiling too quickly, turn the heat down to 300 degrees. If it's not boiling enough, increase temperature to 350. I would check on the meat every 30-45 minutes to see how it's cooking and to see if you need to add extra water.
Once the meat is done, take it out of the dutch oven and shred. You will probably need to let it rest for about 15-20 minutes because it will be hot!
In the meantime, place the dutch oven on the stove and heat it to medium. Reduce the sauce for about 10-15 minutes.
If you want a smooth sauce, you can strain it, but that is not necessary.
You can place the shredded meat back in the sauce or serve the sauce on the side.
This meat is great on a sandwich, served with rice, or in a wrap. I usually eat it topped with a simple slaw topped with Smitten Kitchen's miso sesame dressing.
Notes: If you want extra sauce, in a small sauce pan combine 1 tablespoon brown sugar, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, 1/4 cup mirin, 1/4 cup low sodium soy sauce and 1/4 teaspoon Chinese five spice. Bring to a low boil and reduce for about 5-10 minutes.