Slow Cooked Pork Shoulder Pancakes

Name: Slow Cooked Pork Shoulder Pancakes
Yield: 6-8
Ingredients: 750g rolled shoulder of pork; 2 tbsps soy sauce; 2 tbsps ketchup; 2 tbsps honey; 2 tablespoons rice wine vinegar; 1 red chilli, chopped finely; 2 tsps Chinese five spice; 4 garlic cloves, finely minced; 1 cm piece of fresh ginger, finely sliced; 1 tsp sesame oil; Salt and pepper; 1 cucumber; 1 bunch spring onions; 24 Chinese pancakes, ready made; Hoisin sauce to serve

easy
6-8

Recipe by

Jenny Lau

Ingredients

750g rolled shoulder of pork
2 tbsps soy sauce
2 tbsps ketchup
2 tbsps honey
2 tablespoons rice wine vinegar
1 red chilli, chopped finely
2 tsps Chinese five spice
4 garlic cloves, finely minced
1 cm piece of fresh ginger, finely sliced
1 tsp sesame oil
Salt and pepper
1 cucumber
1 bunch spring onions
24 Chinese pancakes, ready made
Hoisin sauce to serve

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Introduction

A porcine take on the much loved Peking Duck pancake, made with a mouthwateringly fragrant slow cooked pork shoulder. A fun and interactive starter idea for a dinner party.

Method

Combine the pork shoulder with all the ingredients except the cucumber, spring onions and pancakes, ensuring the pork is covered all over.
Marinade in the fridge overnight or for at least four hours.
Roast the pork shoulder, along with all the marinade liquid, in an oven heated to 150°C for 2 ½ hours, taking it out every 45 minutes to rotate the joint and baste with its own juices.
Prepare the spring onions by trimming the tails off and cutting into fine, vertical matchsticks. Cut the cucumber into similar shapes.
To serve, shred the pork shoulder into small, bite size pieces. Serve with steamed pancakes, a bowl of hoisin sauce and the salad garnish, and allow diners to make their own rolls.