Pulled Pork Bao
Forget takeaway; you can easily have a fabulous bao feast at home. Featuring pork scotch roast cooked in the slow cooker, you can pop it on and come home to melt-in-your-mouth pork ready for you to shred and enjoy.
How long will it take?
4 ¼ hours
What’s the serving size?
Makes 12 bao buns
What do I need?
For the Pulled Pork
- 2 kg Valenca free range pork scotch roast
- 1 onion, sliced
- ½ cup soy sauce
- 1 tsp Chinese five spice
- 1 clove garlic, minced
- 1 tsp minced ginger
- 3 tbsp sweet chilli sauce
- 500 mL chicken stock
- 4 star anise
- 2 tbs cornflour
To serve
- 12 bao buns
- ½ cup Hoisin sauce
- 2 carrots, grated
- ½ green cabbage, shredded
- 2 radish, thinly sliced
- ½ cucumber, thinly sliced
- Handful of coriander
- Kewpie Mayonnaise
How do I make it?
- To a slow cooker add onion and pork.
- Mix soy sauce, five spice, garlic, ginger and sweet chilli and pour over the pork. Pour in chicken stock and add star anise.
- Cook on high for 4 hours, or low for 6 hours.
- When pork is falling apart easily, remove it from the slow cooker and set aside.
- Meanwhile, remove star anise from the slow cooker, then make a sauce by mixing cornflour with enough water to make a slurry. Add slurry to the sauce and stir to thicken.
- Shred pork using two forks and return the meat to the slow cooker. Stir to coat in sauce and keep warm while you prepare the bao buns.
- Cook bao buns following packet instructions.
- Add carrot, cabbage and half the coriander to a bowl and toss to combine.
- To serve add pulled pork to bao buns and top with carrot mixture. Add slices of radish and cucumber, drizzle with Kewpie mayonnaise and garnish with remaining coriander.
