Recipes & Cooking Tips

5 Spice Braised Pork

24 August 2017

This rich, sticky, highly aromatic  shredded pork is hard to resist. It can be cooked in the oven or prepped in the morning and left to its own devices all day in a slow cooker.

It not only tastes amazing, it is versatile; think fresh spring rolls, pork buns, bao buns, omelettes, noodles or rice.

The aromas that will fill your house will be so enticing that you might find a few extras for dinner!

Serves 6-8

Ingredients
1.5 – 2kg boneless pork shoulder,trimmed of excess fat and cut into 4 pieces

2 tbs oil

2 brown onions, diced

2 cloves garlic, minced

14 cup soy sauce

3/4 cup brown sugar

1 cup water

1 tsp ground white pepper

2 star anise

1tsp 5 spice

1tbs fish sauce

Preheat the oven to 160c.

(at this stage if you want a more caramelly pork remove the lid and cook for a further half hour)
The meat is ready when it can be easily pulled apart with 2 forks.
Pull the meat out from the liquid and shred.
Skim any fat from the sauce and add the fish sauce.
Mix a couple of tablespoons of the warm sauce through the meat to keep it moist and cover until you are ready to serve. (At this point the meat can be stored in the fridge for up to 3 days before reheating for service)
The rest of the sauce can be reduced on the stove top until it is syrupy.
Serve the pork with rice and garnish with cucumber, spring onion and coriander or as I have serve in bao buns with shredded cabbage, cucumber, and spring onion.