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:
- Mix all the ingredients into a thick, almost dry paste.
- Smear thickly all over the pork, using it all.
- 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.
- Turn half way through cooking. You can remove the rind at this stage if you like.
- 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!
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!!
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
Hi Trudy,
What settings do I use on my AEG steam combi?
Thanks
Helen
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