Vietnamese Pulled Pork with Char Sui Sauce1 x 2kg skinless shoulder of pork
1 onion, chopped
1 stalk of lemon grass, bruised
3 cloves of crushed garlic
2 tablespoons fresh grated ginger
1/2 cup char sui sauce (almost a full bottle)
1/2 cup rice wine vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sugar
- Place chopped onion over the base of the slow cooker and place pork on top.
- Add the Lemon grass
- Combine 2 cloves of garlic, ginger, char sui sauce, rice vinegar, fish sauce, soy sauce, sugar in a bowl and stir to combine.
- Trim fat from the pork if necessary. Pour sauce over the pork and cover the slow cooker.
- Cook on low for 8 hours.
- When cooking time has finished, remove the pork and keep it warm on a plate in a warm oven covered with alfoil.
- Skim excess fat from the sauce and and remove the lemon grass. If there is a lot of sauce which seems a bit thin it can be reduced down in a saucepan on the stove for 10 minutes if you have time.
- Remove meat from the oven and pull apart. It should be juicy and succulent.
- To serve, drizzle pork with the Char Sui sauce and serve more sauce in a jug on the table.
The pork can also be roasted in a covered baking dish at 110 deg. C for 8 hours. It is much easier though to use a slow cooker for this.
Serve with Japanese style white rice, an Asian slaw, red cabbage or wombok, some pickled cucumber, and pickled ginger.