Five-spice pulled pork with spicy slaw
- Prepare
- less than 30 mins
- Cook
- over 2 hours
- Serve
- Serves 10-12
- Dietary
- Dairy-free
This recipe is perfect for when you have a gang of hungry mouths to feed because the oven does most of the work for you.
Ingredients
For the pulled pork
- soy sauce: 5 tbsp soy sauce
- chilli powder: 4 tbsp chilli powder
- five-spice powder: 3 tbsp Chinese five-spice powder
- : 2 tbsp light muscovado sugar
- cloves: 2 garlic cloves, finely chopped
- ginger: 4cm/1½in fresh root ginger, peeled and finely chopped
- pork shoulder: 3kg/6lb 8oz boneless pork shoulder, rind removed
For the spicy slaw
- sesame oil: 3 tbsp sesame oil
- soy sauce: 2 tbsp soy sauce
- red cabbage: ½ red cabbage, very thinly sliced
- red onion: 1 red onion, finely chopped
- carrot: 1 large carrot, cut into thin matchsticks
- chillies: 2 red chillies, finely chopped (seeds removed if you prefer less heat)
- coriander: handful coriander leaves (optional)
- black pepper: black pepper
To serve
- mayonnaise: 150²µ/5½´Ç³ú mayonnaise
- buns: 10-12 sesame seed buns, split open and toasted
Method
Preheat the oven to 150C/130C Fan/Gas 2.
For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.
Put the pork in a deep roasting tray and massage the paste over the meat. Cover with foil and cook for 8–10 hours, or until the meat is so tender you can shred it with a fork.
Just before serving, make the slaw. Mix the sesame oil and soy sauce together in a large bowl. Add the cabbage, onion, carrot, chilli and coriander. Toss together until well mixed. Season to taste with pepper.
Once the pork is ready, shred it with a fork. Serve it piled into toasted sesame buns with a smear of mayonnaise and the spicy slaw.
Recipe tips
If you would like to serve the pork with a sauce, bubble the cooking juices in a large saucepan over a high heat for 10-15 minutes until reduced and thickened slightly. Season with pepper.
