adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sticky Asian pulled pork recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Try this succulent barbecued Asian pulled pork in crispy lettuce wraps for a simple, flavorful weekend meal.
Ingredients:
  • 1kg piece pork scotch (neck)
  • 20.00 ml sesame oil
  • 510.00 gm chicken stock
  • 76.25 gm oyster sauce
  • 57.20 gm honey
  • 42.00 gm lemon juice
  • 3 tsp Chinese five spice
  • 2cm piece fresh ginger, peeled, finely grated
  • 500.00 ml bean sprouts
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • 2 gem lettuces, leaves separated
  • 2 carrots, cut into matchsticks
  • 1 continental cucumber, cut into matchsticks
  • 62.50 ml fried shallots
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the barbecue grill with the hood closed on high heat. Brush the pork with oil and grill for 5 minutes until evenly browned. Place the pork on a greased foil baking tray and set aside. Lower the grill heat to low, keeping the hood closed. Pour the stock into the tray around the pork.
  • In a bowl, mix oyster sauce, honey, lemon juice, five spice, garlic, and ginger. Brush half of the sauce mixture onto the pork. Cover with foil. Barbecue pork using indirect heat and closed hood, basting with the remaining sauce twice, until very tender, for about 1 hour and 45 minutes.
  • In a bowl, mix together Brussels sprouts, fresh coriander, and mint. Arrange lettuce, carrot, cucumber, fried shallots, and the sprout mixture on a large serving platter.
  • Place the cooked pork on a plate and cover it with foil. Let it rest for 10 minutes. In the meantime, strain the pan juices into a small saucepan and bring it to a boil over medium-high heat. Reduce the heat to low and simmer the juices, uncovered, for 8 to 10 minutes until slightly thickened. Shred the pork using two forks and put it in a bowl. Pour 3/4 of the thickened sauce over the pork and toss to coat. Transfer the pork to a serving platter, then drizzle the remaining sauce on top. Serve with steamed rice.

Similar Recipes