You are hereRecipes / Meaty Side / Asian-style Pulled Pork
Asian-style Pulled Pork
| Yield | |
|---|---|
| Source | Pre-making & Freezing for Bento's p.55 |
| Prep time | 6 hours |
| Recipe Tags | Meaty Side |
Description
This recipe is normally an on the stove for hours recipe but I decided since I now own a slow cooker (and have for like 6 months) I would actually try using it. I think that the 'modified crock pot recipe' still needs some work but I'm going to go ahead and post the recipe anyways.
Ingredients
| 3 | lb | Pork Roast |
| 1 | Garlic | |
| 1 | Ginger | |
| 1 | Green Onion | |
| 1 | c | Sake |
| 1 | c | Soy Sauce |
| 1 | T | sugar |
| 1 | ds | Pepper |
Instructions
1. Put Pork in a pot and cover with water. Coarsely chop garlic, ginger and green onion (these get taken out later so large chunks) and add to water.
2. Bring to a boil and remove the fat that floats up. Cook uncovered on Medium heat till most of the water boils off and the pork becomes soft.
3. Remove garlic, ginger and green onions. Add rest of ingredients and cook until the liquid all boils off. While it's boiling pull the pork apart so the liquid has a larger surface area to work with.
Note: If you are planning to eat it on a bun or some such consider decreasing the amount of soy sauce because it might be too salty to eat without other ingredients. This recipe freezes great so I usually add it to green beans + onions in the frying pan. It's seasoning and meat all at once.
Notes
In the crockpot (will revise as I manage to make this work better):
1. Put pork in 6qt. crock pot, fill half way up pork with water. Add garlic, ginger and green onion.
2. Cook for 6-7 hours on low.
3. Remove garlic ginger and green onions. [Here I encountered the problem that there was way too much water in the crockpot so I moved everything to a regular pot on the stove].
4. Add rest of ingredients and cook until liquid all boils off.
Lessons: Add less water in the first place? Recipes were ambiguous about whether it would be ok to have less water here or not. And technically the sauce is liquidy so if I added that earlier it might be sufficient? Soy sauce however does scorch so I didn't want to add it too early. Clearly warrants more experimentation, but who doesn't like experimenting with pork.
