Recipe: Asian Pulled Pork Tacos

Recipe by Billy Law: A Table for Two. This recipe uses the Breville Fast Slow Cooker - Slow Cook with all the time in the world, or Pressure Cook in no time at all.


INGREDIENTS

1.5 kg pork shoulder, skin and excess
fat removed
¼ cup light soy sauce
2 tablespoons dark soy sauce
¼ cup apple cider vinegar
½ cup smoked barbeque sauce
1 cup dark brown sugar
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chilli flakes
5 star anise
5 cloves
3 cloves garlic, chopped
1 carrot, peeled and thickly
sliced diagonally
1 x 375ml bottle beer or apple cider

TO SERVE
1 cucumber, thinly sliced
1 teaspoon salt
1 tablespoon sugar
1 tablespoon cornflour
cup water
1 bunch of coriander
20g roasted peanuts, finely chopped
1 carrot, cut into matchsticks
Sriracha hot sauce (optional)
12 tortillas (3 per person)

METHOD
1. Cut the pork shoulder into 4 equal pieces and place in a large bowl. Add all ingredients except the carrot and beer. Using your hands rub the mix into the pork coating well. Cover the bowl and set aside to marinade in the fridge for at least 1 hour
2.) Place the carrot in the base of the cooker, place the pork on top and pour over the beer
3. ) Select PRESSURE COOK and medium pressure. Set the timer for 90 minutes. Place lid on cooker and close the valve. Press START
4. ) Place the cucumber, salt and sugar in a bowl and mix well. Cover and refrigerate for 1 hour
5. ) Once cooking time is complete open the valve to release all the steam before opening the lid
6. ) Check pork, it should be soft when pierced with a knife. Transfer meat to a baking tray, pour and strain 500ml of the stock into a saucepan, then pour the remaining stock into the tray with the pork. Once the pork is cool enough to handle, pull the meat into large shreds and chunks, using two forks
7. ) To make the sauce, simmer the stock in saucepan on medium heat and reduce it down to 200ml. Add cornflour into water, mix well and pour into the stock. Keep stirring until thickens. Pour the sauce into a bowl and let cool

TO SERVE
To assemble, place a mound of pulled pork in the centre of a tortilla, top with carrot and pickled cucumber, add sauces and sprinkle with peanuts. Wrap it up and serve

Let’s get cooking, the pressure is on…

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