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.