This Asian flavoured pulled pork is something special indeed. It's also perfect to cook in the pressure cooker but don't worry, you can also do this in the slow cooker or stovetop pot as well. The pork shoulder is infused with ginger and soy flavoured glaze and you just put it all in the pot and let it cook. It's a low fuss, minimal interaction dish that delivers in spades (and yes it's a pushy recipe!).
I gave some to Mr NQN who actually doesn't love pork and he devoured it quickly. "Which restaurant is this from?" Mr NQN asked between furious, chomping bites. I felt chuffed that he thought that this was restaurant quality. And he proceeded to happily eat this over the next few days, never complaining at the monotony of eating the same thing for dinner for several days in a row. I also loved the sesame rice dish too.
I don't mean to brag, it's more I want to suggest you make it. The bragging is a means to an end. I try not to brag because it makes me uncomfortable. I knew a woman who was a real braggart. She was a particularly jealous and competitive person and we put up with her with great reservations. She would say of her baby, "He’s so smart, he’s much more advanced than the others in his group".
I was at a lunch with her one day (a mistake yes) and her son threw food at me twice and had a massive tantrum. She laughed "Oh look, he's just playing!" she said the second time he threw food across the table at me.
I later learned that she bragged to mutual friends that he was "Soooo well behaved over lunch, just an angel". I had to tell my mutual friend that no, he wasn't well behaved at all and that I had food flung at me twice and that he pitched a very loud tantrum! So I know not to believe some brags but please believe that this pork is really delicious!
So tell me Dear Reader, do you know a real bragger? Have you ever tried an Asian version of pulled pork?
Sticky, Delicious Asian Pulled Pork!
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1 hours 45 minutes
- 1 pork loin or shoulder (around 1 kg/2.2lbs)
- White part of 3 green onions, cut into inch-long lengths
- 5 cloves garlic, peeled and roughly chopped
- 1/2 cup soy sauce
- 2 tablespoons dark soy sauce
- 2.5 cups chicken stock
- 4 tablespoons sugar (plus 2-3 tablespoons extra for glaze)
- 1 teaspoon sesame oil
- 1/4 cup green onions, sliced
- 1/2 daikon radish, peeled and cut into thick rings
Sesame nori rice
- 1 cup sushi koshihikari rice
- 1 1/4 cup chicken stock
- 2 tablespoons furikake seasoning
- 3 tablespoons toasted sesame seeds
- 2 sheets nori seaweed (for sushi making)
- 3 tablespoons sesame oil
Step 1 - Place the pork, onions, garlic, soy sauces, stock and 4 tablespoons of sugar in a pressure cooker and turn to high pressure. Pressure cook for 1 hour and then release the pressure.
Step 2 - Pull apart the pork into smaller pieces (it won't be quite soft enough to shred), turning it over in the liquid. Add the daikon and cook pork and daikon for another 20 minutes on medium pressure. Release pressure and then remove the meat and shred with two forks. Remove the daikon and set side.
Note: you can also cook this on the slow cooker, high heat for 8 hours or in a pot on the stovetop for 2.5 hours.
Step 3 - Switch the cooker onto sauté mode and cook the remainder of the sauce adding the extra sugar to caramelise it. When it has thickened somewhat, place the shredded pork back into the pot and bathe it in the glaze. Add the sesame oil.
Step 4 - To make the rice (do this while the pork is cooking) steam the rice in the chicken stock for 15 minutes. Then add the furikake, sesame seeds and sesame oil. Crush the nori sheets and add to the rice (crushing only works with really fresh nori sheets, otherwise finely process it).
Step 5 - Place the rice in a bowl. Top with some of the pulled pork, daikon slices and then sprinkle with green onions.