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!