Spiced Pulled Pork
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Prep Time
15 MINS
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Cook Time
4 HR
- KCals 541
- Carbs 29G
Ingredients
For the pulled pork
- 1 kg pork joint any visible fat removed
- 1 tsp Chinese 5-spice
- 1 tsp salt
- 750 ml boiling water
- 2 chicken stock cubes
- 150 ml dark soy sauce
- ½ tsp chilli flakes
- 1 tbsp rice vinegar
- ½ orange zest only
- 1 tsp Sriracha
- 3 tbsp granulated sweetener
- 4 spring onions cut into 5cm (2 inch) pieces
- 1 head garlic gloves peeled and cut in half
- 2 cm piece fresh ginger no need to peel (cut into thin slices)
- 6 soft tortilla wraps (33g per wrap)
For the spicy sauce
- 5 tbsp quark
- 1 tbsp rice vinegar
- 1 tsp Sriracha
- 1 tsp water depending on how thin you want the sauce
For the slaw
- ¼ red cabbage shredded
- 3 carrots peeled and julienned
- 1 lime juice only
- 1 tbsp rice vinegar
- 1 tsp Sriracha
- 1 tsp fish sauce (optional)
Instructions
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Preheat the oven to 160°C.
To make the pork
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Rub the pork all over with the Chinese 5-spice and salt.
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To the water, add the chicken stock cubes, soy sauce, chilli flakes, rice vinegar, orange zest, Sriracha and sweetener and stir until dissolved.
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Add the spring onions, garlic and ginger. Place the pork into the casserole dish and submerge in the cooking liquid.
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Cover with a lid and cook for 2-4 hours. Until the meat is very tender.
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Remove the pork and shred with two forks. Pour the sauce through a fat separator and and transfer the sauce to a saucepan and set on a medium heat. Simmer until reduced by half. Pour over the shredded pork and toss to coat.
To make the spicy sauce
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Add all the sauce ingredients to a small bowl and mix until smooth.
To make the slaw
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Place the shredded cabbage and carrots in a bowl. Pour over the lime juice, rice vinegar, Sriracha and fish sauce and mix well.
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Place a little of the pork mixture onto each wrap, add some slaw and a drizzle of spicy sauce. Fold in half and serve!