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Asian Pulled Pork with Bao Buns

January 4, 2022 by themacphersondiaries Leave a Comment

A delicious Asian Pulled Pork dish served with fluffy bao buns. Saucy and tender, it’s a family favourite and it tastes so good!

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The thing about this Asian Pulled Pork recipe is that the oven really does all the work! Add all your sauce ingredients into your Biroix cast iron dish or a large casserole dish, and place in the oven for 4-6 hours until it is falling apart. I love serving it with warm fluffy bao buns but it is also delicious with Roti in a hawker roll, or in burger buns.

What ingredients go into this recipe:

For the pork you need:

  • 2 kg piece of Pork, Leg or shoulder, bone in or bone out.
  • Hoisin Sauce
  • Onions
  • Soy sauce
  • Honey
  • Ginger, peeled and grated on the microplane
  • Garlic
  • Beef stock, or chicken stock

For the Bao Buns

  • Red onion, sliced 
  • Red wine vinegar
  • White sugar
  • Coriander leaves
  • Bao Buns – you can buy these from most supermarkets in the frozen section
  • Carrot
  • Cucumber  
  • Mint
  • Red chilli, i like a mild chilli for this recipe but you can always take the seeds out of a hotter chilli.
  • Kewpie mayo
  • Hoisin Sauce

How to make Asian Pulled Pork:

To make the pulled pork, preheat oven to 150 degrees fan bake. Place all pulled pork ingredients, except pork, in your Biroix Dutch oven and stir well, add pork and stir and coat with sauce. Place in the oven and cook for 4-8 hours, check every hour, and baste with the sauce.

It is cooked when it is easy to pull apart with a fork. It should fall apart. Once cooked, remove the meat from the liquid, now you have the option to strain the liquid or not, I usually do so that the kids don’t pick out pieces of onion! Then place the liquid back in your dish and on a medium heat and reduce the sauce. This can take between 20 – 40 minutes. It will reduce by about a third. Once cool enough to handle, ‘pull’ the pork by using two forks. Discard any fat or gristle or bone. Once the sauce has reduced nicely, add the pork back into the sauce.

To serve, pickle the red onion by placing in a bowl with red wine vinegar and sugar. When serving, steam the buns by following packet instructions. Spread with hoisin sauce, Kewpie mayo, and place some pork in the middle. Add cucumber, carrot, red onion, coriander, mint and red chilli. Serve.

If you are looking for more recipes using pork check out my posts for Pork Schnitzel and Hoisin Pork Ribs.

Common questions about Asian Pulled Pork :

Can I freeze Pulled Pork? You can freeze the pulled pork, when ready to prepare, defrost and heat on the stove top.

Can I make the pulled pork in advance? Absolutely, I often make this Asian Pulled Pork a day prior and refrigerate overnight and just reheat the next day.

What wine would go well with the Asian Pulled Pork? A lovely Pinot Noir would be a stunning match.

Print

Asian Pulled Pork with Bao Buns

Ingredients

Pulled Pork

  • 2 kg piece of Pork Leg or shoulder
  • 1 cup Hoisin Sauce
  • 2 onions peeled and cut into a large dice
  • 4 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 thumb sized piece of ginger peeled and grated on the microplane
  • 4 cloves of garlic sliced
  • 3 cups beef stock

To Serve

  • ½ Red onion sliced
  • 2 teaspoons red wine vinegar
  • 2 teaspoons white sugar
  • ½ cup Coriander leaves
  • 8 Bao Buns
  • 1 Carrot julienned or grated
  • ½ Cucumber julienned or sliced
  • ¼ cup mint leaves sliced
  • 1 red chilli sliced
  • Kewpie mayo
  • Hoisin Sauce

Instructions

  1. For the pulled pork, preheat oven to 150 degrees fan bake.
  2. Place all pulled pork ingredients, except pork, in your Biroix Dutch oven and stir well, add pork and coat with sauce.
  3. Place in the oven and cook for 4-8 hours, check every hour, and baste with the sauce.
  4. It is cooked once it is easy to pull apart with a fork. It should fall apart. Once cooked, remove the meat from the liquid, now you have the option to strain the liquid or not, I usually do so that the kids don’t pick out pieces of onion! Then place the liquid back in your dish and on a medium heat and reduce the sauce. This can take between 20 – 40 minutes. It will reduce by about a third.
  5. Once cool enough to handle, ‘pull’ the pork by using two forks. Discard any fat or gristle or bone.
  6. Once the sauce has reduced nicely, add the pork back into the sauce.
  7. To Serve
  8. Pickle the red onion by placing in a bowl with red wine vinegar and sugar.
  9. When serving, steam the buns by following packet instructions. Spread with hoisin sauce, Kewpie mayo, and place some pork in the middle. Add cucumber, carrot, red onion, coriander, mint and red chilli.
  10. Serve.
  11. Happy Cooking xx Jana

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This recipe was written for Biroix who make these beautiful Cast Iron Dutch Ovens. I love cooking with my Biroix dishes and find them versatile and easy to clean. Plus so pretty to look at! You can find more information on Biroix here.


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Filed Under: Food, Janas Dinner Club Tagged With: bao buns, dinner recipes, easy dinner, food blog, food blogger, new zealand, pulled pork, pulled pork bao buns, the macpherson diaries

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Hi, I’m Jana!

Hi, I’m Jana. I live in gorgeous Arrowtown with my 2 children, Hunter (6) and River (4), Husband Hamish, and a dog & a cat for good measure.

I love cooking and sharing recipes here with you. I am a home cook and enjoy making all sorts of dishes, as long as they are simple & delicious!

Here on the blog you will find recipes such as One Pan Coconut Chicken, Whole Orange Cake with White Chocolate Icing & Eggs Shakshuka.

When I am not in the kitchen or playing with my children by the local river, I can be found trekking the gorgeous walks on our doorstep, or sampling some of the incredible local wines.

Xx Jana Read More…

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