Asian Pulled Pork Bun Recipe

the guy's in love poor Cody you care challenged us to come up with the ultimate pulled pork bum and like any kid who doesn't really know how to do their homework we ask you how to make the ultimate bullpup barn and here are all of your tips and tricks let's get to it so today we're going to show you how to cook one of your favorites an Asian pulled pork bun which is going to be slow-cooked juicy succulent pork crispy crackling we're putting the sandwich two plus a vibrant slaw with lime and sesame that's seeing a lot of talking I'm not a lot of cooking so basically we're going to start with all the flavors we're going to slow cook our pork it and so to begin with the sweetness the fruitiness it's apple juice you guys said apple and pork classic combination so that's going to go into a saucepan with an equal quantity of water it gives us plenty of liquid to slow cook this in next up a little bit of salt you've got the sweet and the fruit salt in the form of soy sauce and then heat in the form a couple of Birds Eye Chili's a case we're just going to literally slice those into a few pieces I don't think I've ever seen you use more than a third of a Birds Eye chili that's the bulk of it next up the fragrance so root ginger all we need to do is just slice it not even bother peeling it all three cloves of garlic I'm gonna do no more than crush them in order to get the peel off and then we've got Chinese five-spice already five fragrant delicious flavors going in there as well there we go that's all the flavor there but next the hero ingredient itself so for pulled pork pork shoulder is the best cut it's succulent once it's cooked it's full on flavor and when you're buying it from a supermarket or a book change really good value and if you are buying it in the UK there are two things to look out for when buying your pork shoulder number one is a pulled pork sticker and number two is a red tractor mark and this is about 1.6 kilo join and it's still got the fat on it that's good because that's going to make the crackling you said that wasn't what we're looking for so this is already in scored if not sharp knife just give it a bit of a score and then the joint go straight into your pan with all those flavors and give a mix around you kinda want to keep that string on it we'll just hold everything in place as it cooks that was so easy yep that is literally it with exception of sticking on the lid popping it into an oven at 150 160 degree Celsius for about 4 hours sounds like a lot but it's a long slow cook and you don't need to sit watch it which gives you the perfect opportunity to have a great lazy weekend double 27 bullseye oh my good shot once the pork is cooked and cooled down enough to handle we can start to pull it the G bailing seven bull fries didn't lift a finger and then we're going to take off the pork skin and that is going to go onto a baking tray and back into the oven which we've now turned up to 180 degrees Celsius and cook it until it goes super crispy in the meantime all of this pork can be pulled and it should be so soft that all you need is a couple of forks it doesn't really need any more than that but what we are going to do is all this cooking liquid we're going to reduce it right down to about a quarter so it's therapy and we get add a little bit of brown sugar and a little bit of vinegar so it's got that sweetness and tang with all of that kind of apple spice and ginger now Monstar crackling is crackling and our source is reducing we can't forget them I mean we can't forget because you actually told us don't forget to put some slaw with up all pork bung so we've got a nice crunchy slaw made up of carrot red cabbage you said was a definite we've got cucumber and we've got red onion and we're going to julienne all of them and if you're not French julienne means finely sliced into matchsticks now some coleslaws are bound with mayonnaise but because the pork is already so awesome and succulent we're going really freshest the juice of a lime a little bit says Mill pinch of salt and some sesame seeds that's it well if you've managed to not keep picking at your pulled pork and you've still got some left it's time to actually finish it off and serve it up so strain all of that sauce through there just to catch out those chunks of ginger finally we're going to serve our pulled pork in a nice crispy bun you said the crust is important if your screen ice and soft in the middle so we're going for these awesome tiger rolls and then a few shards crispy crackling and there we go with all of your help an incredible Asian pulled pork bun with a fresh slaw sorted why are you cutting it don't cut it that has everything going on texture it's sweets got bit of spice what seriously cyclin why is how poor pork should be done if you want to give it to go then all the ingredients in the full recipe available sorted food and you'd love loads more recipes for things to do with pulled pork or more inspirational forward to do with your leftovers if you've got any the heads of love pork code at UK

Channel: SORTEDfood

Views: 233,007

Rating: 4.9651389 out of 5

Keywords: pulled pork, pulled pork recipe, how to cook pulled pork, how to make pulled pork, pulled pork bun, slaw, coleslaw, slow-cooker pork, red cabbage slaw

Id: 9XpYBjhMmH4

Length: 5min 38sec (338 seconds)

Published: Fri Apr 22 2016