This is a take on from my favourite Thai dish “Kao-ka-moo”.I like to think that my recipe is slight healthier and easier than the original 😉. Chinese spices are widely used in South East Asia. Not only as seasoning but also as part of remedies for colds etc.Hope you enjoy this hearty dish.
Served: 2
Ingredients:
750grams. Boneless Pork shoulder with rinded skin
1tbs. Light soya sauce
1tsp. Dark soya sauce
2tbs. Brown sugar
1tsp. Salt
2tsp. Ground black pepper
100gram. Chinese Spice mix*
1 Big Bramley apply cut in chunk
1. Big onion cut in chunk
1. Carrot cut in chunk
3. Garlic cloves chopped
150ml. Water
1/2. Chicken stick cube
Methods:
– Mix light ,dark soy sauce with sugar and garlic and rub the mixture on the pork. Then salt and ground black pepper. Leave it for 1 hour .
– Dry the pork skin with a kitchen towel. Then put the pork in a baking tray and then the oven at 220 Celsius for 20-25 minutes.
– Put the Chinese spices on a low heat pan and gently dry fry them for approx 10 minutes.
– Take the pork out and turn the oven down to 150 Celsius.
All in the baking tray with the pork goes the spices, onion, carrot.
-Cover the baking tray with foil and put in back in the oven for 3 hours.
-After 3 hours, put Bramley apple in the baking tin, then back in the oven without the foil for 1 more hour.
– Take the pork out of baking tin. Use the sif to strain the spices and vegetable away but use the gravy.
– Pour the gravy in the pan on hot stove,add half of chicken stock cube and 1 teaspoon of ground black pepper.Stir the gravy well.
There are two ways to serve this pulled pork
1) My daughter loves it in Brioche bun, watercress and rocket salad .
2) I like to eat mine with aromatic Thai jasmine rice, Pak Choi and Sauerkraut
and top with silky salty gravy.
Tips: *My Chinese spice mix consists of 2 cinnamon sticks, 2 star anise , 1/2 teaspoon of fennel seed, cloves, dry ginger, cardamom and licorice. If you can’t find these , try 3 tablespoon of five spice powder which will do the trick also.
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