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Pulled pork sliders, shredded pork cooked in a Malaysian style bbq sauce with Asian Slaw on a mini brioche bun.
2kg boned, rolled netted pork butt
6 sprigs of thyme
1 pork stock cube
100ml of olive oil
Salt and pepper for seasoning
100ml of stock bbq sauce
50ml of light soy sauce
50ml of oyster sauce
25ml of sesame oil
25ml of honey
2 teaspoon of Chinese 5 spice powder
1 teaspoon of fish sauce
2 teaspoons of fresh ginger
2 red onions finely sliced
1 peeled carrot finely sliced
1 teaspoon of diced ginger
Bunch of coriander
2 tablespoons of sugar
1 tablespoon of sesame oil
1 tablespoon of Chinese vinegar
1 tablespoon of light soy sauce
Chop the onion and carrots into a small dice.
Slice the orange into thick discs, in a large heavy bottom sauce pan add the oil.
Then add the onions, carrots and orange slices and stir until the vegetables start to soften.
Add the thyme and then place the pork in the bottom of the pan.
Keep rolling the pork until coloured all over.
Add hot water to the stock cube, stir until a paste is formed.
Add to the pot then cover the pork with more water heat until the sock starts to boil.
Season for taste.
Then allow to simmer on a low heat for approx 4 hrs.
Take the pork out of the stock and allow to cool.
In a heavy bottom pan on a low heat pour in the sesame oil.
Add the ginger then the 5 spice powder.
Stir until the ginger starts to colour.
Add the bbq, soy and oyster sauce to the pan, let simmer for 5 mins.
Add the fish sauce and honey, combine and set aside.
In a mixing bowl combine the cabbage, carrot, ginger, onion with the sugar and ginger.
Pour the vinegar, sesame oil and soy over the vegetables, to warm toss in a wok quickly to maintain crunchy texture.
Sprinkle with picked coriander leaves