Pulled pig with steambuns

Pulled pork is probably quite familiar to most people. You buy a pork neck and put it in a refractory form, with spices and liquid. This variant came with a Chinese twist and I think it turned out very well.

1 svinenakke

2 cm revet ingefær

4 finhakkede fedd hvitløk

1 finhakket chili

4 stjerneanis

100 g brunt sukker

2,5 dl risvin/sake

1,5 dl østerssaus

1 ts Chinese fivespice

Place the neck in a refractory dish with high edges. Mix the rest of the ingredients well and stir until the sugar is dissolved. Pour the mixture over the pork neck and cover with a lid or aluminum foil. Put in the oven at 250 degrees for 30 min. Turn down to 80 degrees and let it soak for a minimum of 8 hours. Turn your neck every two hours. Pour most of the power into a saucepan and cook it for approx. half quantity. Taste if it has enough spicy taste, if not boil a little more. Sprinkle over cornstarch to suit sauce consistency. Divide the meat into smaller pieces and pour the sauce over. Served with a good salad and noodles or rice. You can also put it, along with lettuce, in steambuns. You can also use it in burgers.

You can buy steambuns ready-made, since many grocery stores have it in the freezer. Dy can also make himself. You can find the recipe for steambuns here.


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