Pulled Pork
This is one of those recipes that are trendy but you don't dare to make at home. Do not be afraid. The meat is super juicy and you can freeze it already shredded with its sauce for other occasions. Serve it with Pan Bao or rice.
INGREDIENTS:
12 large or 24 small bao breads.
For the Pulled Pork:
500 g pork (needle or pen)
2 tablespoons of soy
4 tablespoons oyster sauce
1 tablespoon sesame oil
60 ml dry cider or white wine
3 tablespoons of brown sugar
1 teaspoon Chinese five spice
4 cloves of garlic
1 onion
1 piece (2cm) of chopped fresh ginger
Water (to cover)
For the cucumbers:
1 small cucumber
1 tablespoon of salt
2 tablespoons of sugar
For the onion:
1 red onion
1 teaspoon salt
The juice of ½ lemon
For the peanuts:
50 g peeled salted peanuts
35g sugar
14 ml of water
Coriander leaves (optional)
Preparation:
1 Pour a splash of olive oil into the casserole and sear the meat over high heat. Add the chopped onion and garlic, Chinese five spices, sesame oil, other sauce, dry cider, soy sauce and sugar. Cover completely with water. Cover and let cook for 2 hours over low heat. Halfway through cooking, turn the meat.
2 Let the meat warm and crumble. Reduce the broth for about 20 minutes over medium heat. Once the broth has reduced, mix with the shredded meat.
3 Prepare the marinated cucumbers: slice the cucumber very finely. Mix it with the salt and sugar, stir and let it rest in the refrigerator for a minimum of 20 minutes (it keeps in the refrigerator for up to 2 days). Prepare the onion: Peel it, cut it into thin slices and marinate for 30 minutes with lemon and salt.
4 For the peanuts: completely peel the peanuts from the shell and skin and cook them in a saucepan with the sugar and water. Stir a little and let it caramelize. When the water evaporates, it will begin to caramelize. Stir quickly and spread on baking paper. Then chop.
5 When serving, heat the bao bread following the manufacturer's instructions, open in half and fill with the meat, cucumber, onion and peanuts. Finish with cilantro.
