Pulled pork is a very American dish and is traditionally served on buns with coleslaw. Leg of pork is one of the cuts that often seems to be on special and when cooked in the crockpot as this recipe is it is such an easy family meal that it is well worth including it as part of your meal plan.
This take on pulled pork introduces Asian flavours and serves it on top of baked potatoes.
Asian Pulled Pork
Even if feeding less it is worth using a good sized leg of pork as leftovers are delicious and make for another easy meal. Try serving over steamed rice or in the traditional way in a bun. The shredded pork is also the
perfect ingredient for an Asian inspired salad.
1 medium (about 200g) potato per person
ASIAN PULLED PORK
1 medium (about 150g) onion, sliced
3 cloves garlic, peeled and roughly chopped
5cm piece fresh ginger, sliced
2 star anise
½ cup chicken stock
¼ cup soy sauce
¼ cup Asian-style hot chilli sauce
¼ cup mirin
¼ cup red wine vinegar
1 tsp toasted sesame oil
2kg piece pork leg
1 For the pulled pork, place onion, garlic, ginger, star anise, stock, soy sauce, chilli sauce, mirin, vinegar and sesame oil in a
crockpot and mix to combine. Add pork, turn to coat and cook on low for 7-8 hours or until pork is tender and falling off the bone.
2 Once the pork is very tender, remove from the crockpot.
Remove ginger and star anise – if you can find them – from the
cooking liquid. Leave the crockpot on.
3 Remove the skin and any large pieces of fat from the pork and discard. Using two forks shred the meat and return to the
cooking liquid to heat through.
4 About an hour before you are ready to serve, preheat oven to 200°C. Rub potatoes with oil and scatter with salt, place on a
baking tray and bake for 1 hour or until potatoes are tender.
5 To serve, cut a cross in the top of each potato, hold each end of the potato and press to force potato flesh up and out. Spoon over pulled pork, scatter with coriander and accompany with a steamed green vegetable of your choice or an Asian-style coleslaw.
Happy cooking and eating.
Recipe by Rachel Blackmore
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