Chinese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!

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Chicnese-Style Pulled Pork. Succulent Flavor-Potted Pulled Pork, Served in a Top-Hat Pie!!!
Author: 
Recipe type: Pork
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Pulled Pork is an all-time favorite. It is extremely versatile and can be served on burger buns, sandwiches and in a hundred other ways. In this demonstration, I make Chinese flavor-potted pulled pork and serve it with golden crispy flaky pastry as a top-hat pie!!!
Ingredients
  • 2 Pork knuckles - total 1.5kg
For the Flavor Pot Ingredients
  • 2 Whole star anise
  • 2 Tsp Szechuan peppers
  • 2 Tsp Ground cinnamon
  • 2 Tsp Ground ginger
  • 2 Tsp Fennel seeds
  • 1 Tsp whole cloves
  • 1 Liter chicken stock
  • 150ml Light soy sauce
  • Water to cover
To make the Sauce
  • 200ml of the flavor pot liquid
  • 50ml Hoisin sauce
  • 1 Tsp Tapioca or cornflour mixed with a little water
Other
  • 2 Rolls Puff pastry
Instructions
  1. Take 2 pork knuckles, pickled and smoked, or plain, an cut down to the bone on both sides of each knuckle.
  2. Measure out a liter of chicken stock, and combine the star anise, Szechuan peppers, ground cinnamon, ginger, fennel seeds, cloves and cardamom.
  3. Place the pork knuckles in a pot, pour in the spice mixture and the stock. Pour in just enough water to cover the knuckles.
  4. Bring the pot to boil, reduce the heat and allow this simmer, partially covered, for 3 and a half hours.
  5. Remove the knuckles from the pot and transfer them to a chopping board. You will notice that they are fall off the bone tender.
  6. Pull the skin from the pork and the flesh from the bone. Using 2 forks, pull the pork flesh into shreds.
  7. Remove 200ml of the flavor pot sauce. Mix 1 teaspoon of tapioca or cornflour with a little water and stir this in. Measure 50ml of hoisin sauce and stir this in thoroughly.
  8. Transfer the sauce to a small saucepan and bring this to a boil. Allow it to boil for 60 seconds until thickened then remove from the heat.
  9. Pour half of the sauce into the pork and stir this in to glaze all of the meat. Keep the remaining sauce warm.
  10. Roll out your puff pastry and using a bowl as a template, cut rounds from the pastry.
  11. Transfer the pastry to a lightly greased baking sheet and glaze the rounds with and egg wash of 1 egg yolk mixed with a tablespoon of water.
  12. Bake the pastry according to the package instructions.
  13. To assemble the dish, place a round of puff pastry on the plate. Top this with a portion of pulled pork and drizzle this with some of the remaining sauce.
  14. Top the pork with another round of pastry and serve immediately with the accompaniments of your choice.

 

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