Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
2080kj
494kcal
Asian-Style Pulled Pork Bao Buns
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Whether cooked in the oven or slow cooker, this Asian-Style Pulled Pork recipe is definitely worth the wait. Full of flavour and served with bao buns this is the perfect pulled pork meal for sharing with the family.
Prep time: 10 mins
Cook time: 6 hrs and 0 mins
Serves: 6
Cooking Skill: Easy
Ingredients
1.6kg
boneless rolled pork shoulder joint, rind removed
Zest and juice of 1 lime
2 tablespoons
reduced salt soy sauce
3 tablespoons
hoisin sauce
100ml good, hot vegetable stock
To serve
Bao buns or buns/rolls of your choice
Finely shredded cabbage, carrots
Finely chopped chillies
Sliced red onions
Fresh coriander leaves
Extra hoisin or sweet chilli sauce
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line a roasting tin with a large sheet of foil to hang over the tin.
Step 2
Place the pork in a large roasting tin.
Step 3
Mix the lime zest and juice, soy and hoisin sauce together. Rub all over the pork. Pour the stock around the joint. Cover with foil and cook for about 5 hours or until tender.
Step 4
Remove from the oven and leave to rest, covered for 20 minutes.
Step 5
Transfer the pork to a chopping board, remove the butcher’s string or meat bands and the skin. `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.
Step 6
If using bao buns heat according to the packet instructions. Layer the buns/burgers with the pulled pork and accompaniments of your choice. Serve immediately.
Tips and Serving Suggestions
If using a slow cooker:
Put the pork joint in a large slow cooker. Mix together the lime zest and juice, soy, garlic purée, hoisin sauce and brush all over the joint. Pour the water around the joint. Cook for 8-10 hours on LOW or 4-6 hours on HIGH or according to your slow cooker manual. When the pork is cool enough to handle transfer to a chopping board, remove the butcher’s string or meat bands and the skin (discard the liquid when cool). `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork and use as required in buns and accompaniments of your choice.
Each serving provides
Based on shoulder
25%
Fat
13.2g
19%
Saturates
4.2g
21%
Sugars
7.6g
8%
Salt
1.88g
31%
% of an adult's Reference intake
Typical energy values per 100g:
479kJ,
114kcal,
3g fat,
1g saturates
Each serving provides:
62.6g Protein,
28.2g Carbohydrate,
6g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 150°C, 130°C Fan, Gas Mark 2. Line a roasting tin with a large sheet of foil to hang over the tin.
Step 2
Place the pork in a large roasting tin.
Step 3
Mix the lime zest and juice, soy and hoisin sauce together. Rub all over the pork. Pour the stock around the joint. Cover with foil and cook for about 5 hours or until tender.
Step 4
Remove from the oven and leave to rest, covered for 20 minutes.
Step 5
Transfer the pork to a chopping board, remove the butcher’s string or meat bands and the skin. `Pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork.
Step 6
If using bao buns heat according to the packet instructions. Layer the buns/burgers with the pulled pork and accompaniments of your choice. Serve immediately.
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