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Hoisin pulled pork with quick pickled vegetables recipe

Hoisin pulled pork with quick pickled vegetables recipe

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This indulgent slow-cooked hoisin pulled pork recipe is worth the wait. Pork is slowly cooked in an aromatic marinade of soy, ginger, honey and sherry until super tender and falling apart. Serve with colourful quick pickled veg and crusty baguettes for everyone to dig in and make their own banh mi-inspired sandwiches. See method

  • Serves 8
  • 30 mins to prepare and 4 hrs 20 mins to cook
  • 1299 calories / serving

Ingredients

  • 1 large pork shoulder joint (about 2kg)
  • 100ml light soy sauce
  • 75ml clear honey
  • 150g hoisin sauce
  • 2 tsp coriander seeds, lightly crushed
  • 4cm piece ginger, peeled and grated
  • 4 garlic cloves, grated
  • 100ml dry sherry
  • 2 star anise
  • 100g soft light brown sugar
  • 150ml rice vinegar
  • 1 red chilli, finely sliced (optional)
  • 2 large carrots, peeled and cut into matchsticks
  • 1 x 240g pack radishes, finely sliced
  • 1 large cucumber, halved, deseeded and cut into matchsticks

For the dressing

  • 6 tbsp mayonnaise
  • mini baguettes (enough for 1-2 per person)
  • 30g pack fresh coriander
  • sriracha, to serve (optional)
  • 2 limes, cut into wedges to serve
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    5460kj
    1299kcal
    65%
  • Fat

    53g 75%
  • Saturates

    14g 72%
  • Sugars

    38g 42%
  • Salt

    3.9g 66%

of the reference intake
Carbohydrate 140.5g Protein 63.9g Fibre 5.7g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Allow the pork to come to room temperature before cooking.
  2. Make the marinade by mixing the soy sauce, honey, hoisin, coriander seeds, ginger and garlic together.
  3. Place the pork in a roasting tin, skin-side up, and pour the marinade over the meat, avoiding the skin. Pat the skin dry and sprinkle with a little salt. Add 200ml water to the pan and roast for 20 mins.
  4. Add the sherry, another 200ml water and the star anise to the tin. Turn the oven down to gas 2, 150°C, fan 130°C. Cover tightly with foil and cook for 31⁄2-4 hrs, basting halfway, until the meat is tender and you can easily pull it apart with a fork.
  5. For the quick pickled vegetables, combine the sugar and vinegar in a saucepan, add a pinch of salt and gently heat to dissolve the sugar. Set aside to cool. Add the chilli (if using), carrot and radishes and set aside for 30 mins, then drain well.
  6. Increase the oven temperature to gas 7, 220°C, fan 200°C. Carefully cut the skin away from the pork and roast it for 15-20 mins until crisp. Shred the meat with 2 forks and stir through the cooking juices. Cut the crispy skin into bite-sized pieces.
  7. Heat the baguettes through in the oven and split open. Fill with a little mayonnaise and top with pork, cucumber, pickled vegetables, a couple of sprigs of coriander and a squeeze of sriracha. Serve with a wedge of lime.

See more Pork recipes

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