Chinese barbecue pork

Ready in 5 hours 10 minutes

1.8kg pork shoulder
4 garlic cloves, crushed
1 tbsp grated fresh ginger
6 tbsp hoisin sauce
3 tbsp mirin or white wine
3 tbsp honey
2 tbsp soy sauce
2 star anise
2 tsp Chinese five spice

1 Remove the skin from the pork, trim off any visible fat, re-roll and set to one side. Place the remaining ingredients in the slow cooker pot and combine well. Add the pork and turn until completely coated in the marinade. Cover and chill for 2 hours or overnight if you can.

2 Allow the pork to stand at room temperature for 30 minutes. Add 100ml water to the pot along with the pork and cook for 5 hours on low, turning occasionally. Remove the pork from the pot, skim off any fat from the marinade in the pot. Pour into a pan and reduce the marinade until slightly syrupy. Pull the pork apart and serve with rice, steamed greens and some of the marinade

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