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When I first made my Chinese pulled pork, Ian about died from happiness. It takes an American classic - pulled pork - and adds an Asian twist. By cooking the meat in traditional Asian ingredients, it has distinct Chinese background flavors. While the meat is great in a wrap, on a sandwich, or in a salad, it's also great eaten as is. I highly suggest topping it with a slaw or quick marinated cucumbers. This recipe is bound to impress. I promise.
A few important notes before cooking:
- The Chinese 5 spice is a must. It truly makes this recipe go from tasty to OMG this is finger licking delicious.
- I've made this dish using a pork roast (shoulder or butt) and pork ribs. I prefer the roast because you'll get a lot more meat. The only downside is it will take longer to cook.
- I highly suggest making extra sauce. You will want extra sauce to dip the meat in, drizzle on a sandwich, or just sop up with a spoon. Trust me, you'll want extra sauce.
Recipe: Chinese Pulled Pork
- 2.5 pounds boneless pork ribs or pork butt/shoulder cut into large cubes
- 2 garlic cloves pealed and smashed
- 1/2 onion chopped
- 1 teaspoon ginger grated
- 1 tablespoon brown sugar
- 2 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1/4 cup mirin
- 1/4 cup low sodium soy sauce
- 1/3 cup water or more if needed
- 1/4 teaspoon Chinese five spice
- Heat oven to 325 degrees.
- Place all ingredients in dutch oven. I wouldn't worry about searing the meat. It adds a lot more work for not that much more added flavor.
- Add enough water so the meat is covered about halfway with your braising liquid.
- Cook for about 2.5-3 hours. If the braising liquid is boiling too quickly, turn the heat down to 300 degrees. If it's not boiling enough, increase temperature to 350. I would check on the meat every 30-45 minutes to see how it's cooking and to see if you need to add extra water.
- Once the meat is done, take it out of the dutch oven and shred. You will probably need to let it rest for about 15-20 minutes because it will be hot!
- In the meantime, place the dutch oven on the stove and heat it to medium. Reduce the sauce for about 10-15 minutes.
- If you want a smooth sauce, you can strain it, but that is not necessary.
- You can place the shredded meat back in the sauce or serve the sauce on the side.
- This meat is great on a sandwich, served with rice, or in a wrap. I usually eat it topped with a simple slaw topped with Smitten Kitchen's miso sesame dressing.
- Notes: If you want extra sauce, in a small sauce pan combine 1 tablespoon brown sugar, 2 tablespoons rice wine vinegar, 1 teaspoon sesame oil, 1/4 cup mirin, 1/4 cup low sodium soy sauce and 1/4 teaspoon Chinese five spice. Bring to a low boil and reduce for about 5-10 minutes.
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hi, I'm leslie
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