Another Instagram dinner for you – this tasty Asian-style slow-cooked pork. It’s flavoured with five spice, ginger, soy and rhubarb and is delicious in rice paper rolls, with noodles, salads or sandwiches.
Five spice and rhubarb pulled pork
1 tablespoon vegetable oil
1kg piece pork scotch fillet (also called pork neck)
1 bunch rhubarb, cut into 6cm lengths
20g ginger, sliced
1 brown onion, quartered
5 cloves garlic, peeled
1/2 tsp five spice powder
1 bunch coriander roots, washed
1/2 cup Shaoxing wine (you could also use dry sherry)
2/3 cup brown sugar
1/4 cup light soy sauce
1 1/2 cups chicken stock
Preheat the oven to 150°C (conventional). Heat the oil in a large, heavy-based saucepan over high heat. Brown the pork for 1-2 minutes each side. Add the remaining ingredients and bring to the boil. Cover with a lid and cook in the oven for 3 hours. Remove the lid and cook for a further 1 hour, or until the sauce is reduced and the meat is so tender you can pull it apart with a fork. Remove the ginger, onion skins and coriander root. Taste the sauce and season with a little more brown sugar or soy if required. Use two forks to shred the meat into chunks and stir through the sauce.
Serves 4-6 depending on what you have it with.
oOo We had the pork in rice paper rolls with bean sprouts, mint, red onion, cucumber and carrot. These were dipped in chilli sauce.
oOo I also added it to a stir-fried kale and eggplant rice noodle dish which was delicious.
oOo You can freeze the pork and sauce in an airtight container or snaplock bag for up to 3 months.