Saturday, May 12, 2012

Asian Pulled Pork with Cabbage Slaw

First BBQ of the year broke last years record of sunny bbq days, but I had known all week that this "drought" we have in Sarf East London was going to continue unabated, cold and wet. So plans changed, instead of a bbq we were going to have a floor picnic instead. And picnics need pork. Lots and lots of pork.

So.....pulling on my thinking boots, I decided that slow cooked pork would not only taste good (as we know anything porcine tastes amazing) but would double as a heat source for the house. Brilliant (if I might say so myself).

After a few hours bubbling away in the slow cooker, Hussyband liked this so much he wanted to cancel the soiree.

Apologies for the lack of real pics with this post - Hussyband ate them too.

Pulled Pork

2kg pork loin (you could also use pork shoulder in which case go for about 3kg)
Chinese Five Spice
Salt
2 large yellow onions, peeled and cut in 2cm slices
350ml of char siu sauce (I picked mine up from a local Chinese supermarket)

Cabbage Slaw
1/2 head white cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
Bunch of coriander, coarsely chopped
Bunch of mint, coarsely chopped
Bunch of thai basil, coarsly chopped (best chance of getting this at an Asian supermarket, otherwise use normal basil - but it will change the taste as normal basil is sweeter and less fiery)
Fried shallots
100ml fish sauce
Diced birds eye chilies (optional and to taste)

To Serve
Chinese pancakes (like they use for Peking duck) or fresh baguettes


How To Make Pork Heaven

Line the slow cooker with the onions. Season the pork shoulder with a little bit of salt and lightly rub in a light coating of chinese five spice, place on top of the onions. Warm the char siu sauce and pour over the pork, using a pastry brush to coat it evenly. Cook on low overnight of on high for about 5 hours.

In large bowl, combine the cabbages, coriander, mint, basil and toss to mix. Season with the fish sauce and allow to marinate for about 2 hours before serving - the slaw will let off a heap of liquid, so just make sure you drain it well before serving. (Note: the leftovers the next day were amazing - so you could make this a day ahead quite easily.)

When the pork is cooked use tongs or forks to shred the pork into a large bowl. I poured off the juices from the slow cooked into a separate bowl and popped into the fridge, the fats solidified and I spooned those off, leaving a marvelous sauce that we used to keep the pork moist and as a sauce.

To serve, place a spoonful or three into the pancake and top with some slaw. Fold it up like a spring roll or taco and stuff into your mouth so nobody steals it from you. Repeat until you fall over into a pork coma and make sure you keep paper towels handy to wipe the juices from your chin, arms and cleavage.

2 comments:

Anonymous said...

My mouth is watering as I read this, loved it when we were over there with you. Miss you both heaps and keep up the foodie blogs!Fiona

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