the Breville Test Kitchen

Asian-Inspired Pulled Pork Pancakes

Name: Asian-Inspired Pulled Pork Pancakes
Cook time: 1800 s
Total time: 102600 s
Yield: Makes 20 pancakes
Ingredients: ¼ cup (1½ oz) kosher salt; ¼ cup (1¾ oz) granulated sugar; 2½ lb pork shoulder - deboned and skin removed (fat intact); 1 green onion - sliced; 1 clove garlic - smashed; ½ oz fresh ginger - thinly sliced; 2 tbsp soy sauce; ¼ cup (2 fl oz) Shaoxing wine; ¼ cup (1¾ oz) sugar; 1 star anise; 1 cinnamon stick; 2½ cups (20 fl oz) water; ½ cup (4 fl oz) hoisin sauce; ¼ cup (2 oz) gochujang (Korean fermented red chili paste); 3 tbsp light brown sugar; 2 tsp kosher salt; 2 Persian cucumbers; 2 tsp superfine sugar; 1 tsp kosher salt; ¼ tsp smoked paprika; ¼ tsp red chili flakes; 2 tsp soy sauce; 1 tbsp rice wine vinegar; 2 tsp sesame oil; 1 tbsp vegetable oil; 20 x 6-inch Chinese pancakes - warmed; 2 green onions - cut in half lengthwise then into 2-inch lengths; ½ cup cilantro leaves

This is truly a set and forget recipe with impressive results! Pork shoulder gets braised in an aromatic stock, then pulled apart and wrapped in soft, warm pancakes with freshly pickled cucumbers. This is an effortless version of a Chinese classic. Bao buns can also be used instead of Chinese pancakes.

1 day 4 hrs 30 mins total time

30 mins active time

Easy

Makes 20 pancakes

Ingredients

Measurements:

For the dry brine

¼ cup (1½ oz) kosher salt
¼ cup (1¾ oz) granulated sugar
2½ lb pork shoulder
deboned and skin removed (fat intact)

For the aromatic stock

1 green onion
sliced
1 clove garlic
smashed
½ oz fresh ginger
thinly sliced
2 tbsp soy sauce
¼ cup (2 fl oz) Shaoxing wine
¼ cup (1¾ oz) sugar
1 star anise
1 cinnamon stick
2½ cups (20 fl oz) water

For the spiced hoisin sauce

½ cup (4 fl oz) hoisin sauce
¼ cup (2 oz) gochujang (Korean fermented red chili paste)

For the glaze

3 tbsp light brown sugar
2 tsp kosher salt

For the pickled cucumbers

2 Persian cucumbers
2 tsp superfine sugar
1 tsp kosher salt
¼ tsp smoked paprika
¼ tsp red chili flakes
2 tsp soy sauce
1 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp vegetable oil

To serve

20 x 6-inch Chinese pancakes
warmed
2 green onions
cut in half lengthwise then into 2-inch lengths
½ cup cilantro leaves

Instructions

1Combine the salt and sugar in a small bowl. Place the pork in a large bowl and rub all over with the salt mixture. Cover and refrigerate for 24 hours.
2Combine the green onion, garlic, ginger, soy sauce, wine, sugar, star anise, cinnamon and water a 5½-quart (10-inch) Dutch oven.
3Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, 4 hours and press Start to preheat. Meanwhile, continue to the next step.
4Remove the pork from the refrigerator and drain away any liquid. Pat dry with paper towel. Add to the Dutch oven, fat side up and cover.
5Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.
6Combine the hoisin and gochujang in a small bowl and set aside.
7Combine the sugar and salt in a small bowl and set aside.
8Peel the cucumbers and halve lengthwise. Using a teaspoon remove the seeds. Cut in half again and then into batons. Combine the sugar, salt, paprika, chili flakes, soy sauce, vinegar, sesame oil and vegetable oil in a bowl, add the cucumbers and toss to coat. Cover and set aside to pickle at room temperature.
9Carefully remove the lid. The pork should be very tender and falling apart. If not, cook for a further 30 minutes.
10Spoon the crust mixture over the pork and pat down. Return to the oven. Set the oven to Broil, High, for 10 minutes and press Start.
11The sugar should be caramelized and bubbling. If not, broil a little longer. 
12Carefully transfer the pork to a serving plate and spoon over some of the cooking liquid. Pull the pork apart.
13Spread the pancakes with the spiced hoisin sauce. Top with some of the pork, pickled cucumbers, green onions and cilantro.
Tip: Leftover pork can be tossed through stir-fries, fried rice, or anywhere Asian barbecue pork is used.