Page title and description

Chinese-style pulled pork
Pork & gammon
Chinese-style pulled pork
Ingredients
- 750g pork shoulder
- for the paste:
- 1 pinch chilli powder
- 1 pinch salt
- 1 garlic clove, finely chopped
- 1 finger ginger, finely chopped
- 1 tsp brown sugar
- 1 tsp Chinese five spice
- 2 tsp soy sauce
- 2 tsp sunflower oil
Method
Prep time:
10 min
PT10M
Cooking time:
4h
PT4H
-
Step 1
Preheat oven to 120°C/Gas ½. Mix all the paste ingredients together. Make sure your joint is well scored and smear the paste liberally into the meat. Pay special attention to the rind, forcing the paste into the score marks. -
Step 2
Place, skin-side down, on a trivet in a roasting tray and pour in a glass of water. Place into the oven. -
Step 3
After 3½ hours in the oven, turn the heat up to 220°C/Gas 7, spoon some of the juices into a bowl and turn the joint over. Cook until the crackling crisps up. -
Step 4
Take it out of the oven and gently remove the joint. Peel off the crackling, break into pieces and serve separately in a bowl. Slice or pull the pork into pieces. Serve with the roasting juices.