Imported from the web

Slow Cooked Hoisin Pulled Pork with Sesame Ginger Slaw

Name: Slow Cooked Hoisin Pulled Pork with Sesame Ginger Slaw
Prep time: 20 min
Cook time: 370 min
Total time: 370 min
Yield: 6 servings
Cuisine: East Asian
Ingredients: 0.5 oz olive oil; 5 oz yellow onions (quartered); 3 garlic cloves; 0.5 oz fresh ginger (peeled, cut into pieces); 28 oz boneless pork shoulder (in one piece); 1.5 oz tomato purée (concentrated); 1 chicken stock cube (crumbled; or 1 heaping tsp chicken stock paste); 20 oz water; 7.5 oz hoisin sauce (divided); 1.5 oz dark brown sugar; 1 tbsp soy sauce; 0.5 tsp Chinese five spice powder; 1 green onion (cut into 1-inch pieces); 0.5 oz fresh cilantro (leaves only); 10 oz white cabbage (cut into 2-inch pieces); 3.5 oz carrots (cut into 1-inch pieces); 1 oz rice vinegar; 1 oz vegetable oil; 0.5 oz sesame oil; 1 tsp sugar; 1 tsp grated ginger; 1 soy sauce (heaping tsp); 6 burger buns (brioche preferred)

Imported by John Tan on SeeMeCook

Tender, slow-cooked pork shoulder infused with hoisin, five-spice, and ginger, served on brioche buns with a crisp, zesty sesame-ginger cabbage slaw.

6 servings370 minEast Asian

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Ingredients

0.5 oz olive oil
5 oz yellow onions (quartered)
3 garlic cloves
0.5 oz fresh ginger (peeled, cut into pieces)
28 oz boneless pork shoulder (in one piece)
1.5 oz tomato purée (concentrated)
1 chicken stock cube (crumbled; or 1 heaping tsp chicken stock paste)
20 oz water
7.5 oz hoisin sauce (divided)
1.5 oz dark brown sugar
1 tbsp soy sauce
0.5 tsp Chinese five spice powder
1 green onion (cut into 1-inch pieces)
0.5 oz fresh cilantro (leaves only)
10 oz white cabbage (cut into 2-inch pieces)
3.5 oz carrots (cut into 1-inch pieces)
1 oz rice vinegar
1 oz vegetable oil
0.5 oz sesame oil
1 tsp sugar
1 tsp grated ginger
1 soy sauce (heaping tsp)
6 burger buns (brioche preferred)

Steps

1
Place the olive oil, quartered yellow onions, garlic cloves, and peeled ginger pieces into the Thermomix mixing bowl. Chop for 5 seconds at speed 5.
2
Sauté the aromatics for 3 minutes at 120°C (250°F) on speed 1.
3
Insert the blade cover into the mixing bowl. Place the boneless pork shoulder on top of the blade cover.
4
Add the tomato purée, crumbled chicken stock cube (or paste), water, 5.5 oz of the hoisin sauce, dark brown sugar, 1 tbsp soy sauce, and Chinese five spice powder.
5
Slow cook for 6 hours at 95°C (200°F).
6
While the pork cooks, prepare the slaw. Place the green onion, cilantro leaves, white cabbage, and carrots into a clean mixing bowl. Chop for 3-5 seconds at speed 4 until shredded.
7
Add the rice vinegar, vegetable oil, sesame oil, sugar, grated ginger, and 1 heaping tsp of soy sauce to the vegetables. Mix for 10 seconds on reverse speed 3. Transfer to a bowl and refrigerate until serving.
8
Once the pork is finished, carefully remove it from the bowl and shred it using two forks. Discard the cooking liquid or reserve a small amount for moisture.
9
Toss the shredded pork with the remaining 2 oz of hoisin sauce.
10
Serve the pulled pork on toasted brioche buns topped with the sesame ginger slaw.

Notes

This recipe is designed for the Thermomix TM6 or TM7 using the Blade Cover accessory. If using a stock cube, ensure it is crumbled well to dissolve during the slow cooking process.