• Home
  • About Me
  • Combi-Steamer 101
  • Tips & Tricks
  • Work with me
  • In-home cooking classes
  • Need help choosing your appliances or just got a new kitchen?
  • Appliance help-line!
Cookwise

Chinese combi pulled pork

May 6, 2015 12:41 pm / 4 Comments / Trudy

Chinese combi pulled pork

This is my revised Chinese combi pulled pork recipe adaped from Dan Lepard’s article here.  As the combi cooks with a large percentage of moisture for this recipe I wanted the flavours to be similar but I didn’t want to cover it as that will stop the moisture getting into the meat.  I don’t need the sauce from Dan’s recipe (even though it sounds wonderful) as I will have the added moisture from the cooking process that will make my sauce.  As different cuts of pork have different fat content I now recommend adding half a cup of water to the pan before slow cooking and, if available, covering the meat with the rind of pork to retain extra moisture.  Quite different to a lamb shoulder, pork seems to need a little more help…

The paste is very strong but you end up with a delicious, spicy diluted sauce which can be mixed through the pork before serving.

Ingredients:

1.4-1.7kg pork shoulder or boneless ‘eye roast’, rind removed and a little fat left (see comment above)
50g red miso paste (dark coloured)
knob of fresh ginger, grated
2 cloves garlic, crushed
1-2tsp smoked paprika
½tsp chilli powder
2 tsp five spice powder
pinch of salt
1 tsp sesame oil
1 tbsp peanut oil

Method:

  1. Mix all the ingredients into a thick, almost dry paste.
  2. Smear thickly all over the pork, using it all.
  3. Place into the solid steamer tray, cover with the pork rind & half a cup of water and cook on Combination mode 110°C + 80% moisture for 4½ hours.
  4. Turn half way through cooking.  You can remove the rind at this stage if you like.
  5. Remove, shred and place into a large bowl.  Add some of the liquid, it does need this.  Set aside until you are ready to fill the steamed bao here.  Delicious served with sliced spring onion, cucumber and Hoi Sin sauce 🙂

Absolutely delicious!

Share this:

  • Facebook
  • Twitter
  • LinkedIn
  • Pinterest
  • Email
  • Print
Posted in: Combi Steamer, Dumplings, Party Food, Pork

4 Thoughts on “Chinese combi pulled pork”

  1. Anne PC on May 6, 2015 at 3:02 pm said:

    Chinese combi pulled pork

    I have an AEG Steam oven only – could this recipe be adapted for steam only?
    Would love to do the pulled pork ….

    I really wish I had purchased a combi!!

    Reply↓
    • Trudy on May 6, 2015 at 3:15 pm said:

      Hi Anne, no sorry but try cooking in a covered heavy duty pot with a little water in your main oven. Or, just cook Dan’s original recipe.
      Regards Trudy

      Reply↓
  2. Helen on January 2, 2016 at 2:05 pm said:

    Hi Trudy,

    What settings do I use on my AEG steam combi?

    Thanks
    Helen

    Reply↓
    • Trudy on January 2, 2016 at 11:53 pm said:

      Hi Helen
      You will need to check your oven manual and choose a function that allows you to cook with both radiant heat (Fan forced) and add a percentage of steam. Hopefully you can key these temperatures in yourself in what we call a Combination setting in other brands.
      Regards Trudy

      Reply↓

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation

← Previous Post
Next Post →
This unique blog is mostly a Steam Oven and Combi Steam Oven site. It will help you maximise the use of this fantastic appliance with all sorts of delicious recipes, tips and advice. I am regularly adding new posts so please re-visit regularly, book a Sydney in-home cooking class or subscribe below.

Recent Posts

  • Mexican beef short-ribs
  • Chocolate & cherry panettone zucotto
  • Christmas mince pies
  • Time to make the Christmas pudding!
  • Beetroot & white bean soup

Latest Comments

  • Trudy on Tips & Tricks
  • Andrea on Tips & Tricks
  • Sera on French Almond & Raspberry Tart
  • Sera on 3 Minute Salmon & Udon Noodles
  • Sera on Chinese chicken drumsticks

Subscribe to Cookwise via Email

Please enter your email address to subscribe to this blog and receive notifications of new posts by email.

Previous Posts, sorted by category

© Copyright 2013 - Cookwise
Infinity Theme by DesignCoral / WordPress
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.