Pulled Pork

Programme

S04

Serves

4-6

Prep

30 Mins

Cook

4 Hrs

Ready

4.5 Hrs

Tips

This is great served with tortillas or tacos.

Try on loaded fries, on burgers or hot dogs.

Mix up the seasonings, Asian style with soy sauce and honey is a winner!

Ingredients

  • 1.5kg Pork Belly Skin Removed
  • Dry Brine – 4tbsps Sugar, 5tbsps Salt
  • 200ml Cider Vinegar
  • 180ml Soy Sauce
  • 240g Brown Sugar
  • 230ml Water
  • 1 tbsp Sesame Oil
  • 1 teaspoon Fennel Seeds
  • 4-5 Garlic Cloves
  • 4 Stems Shallots, Chopped

Directions

  1. 24 hrs prior to cooking, take the belly and rub generously with the dry brine mix. Place fat side down on a baking tray lined with several pieces of paper towel, and put in the fridge overnight, uncovered.
  2. Remove belly from fridge and scrape off any remaining brine. Pat the fat dry with a paper towel and place fat side up in roasting tray and cook in the oven running the S04 programme for 30 mins. Combine vinegar, sugar, oil, water and soy.
  3. After the belly has been cooking for 30 mins, pour the combination of vinegar, sugar, oil, water and soy into the base of the tray so it covers the meat but does not reach the fat, taking care not to get any liquid on the top of the belly. Add the garlic cloves and fennel seeds.
  4. Return to the oven and bake until the end of the oven programme or until tender.
  5. To serve, reduce some of the tray liquid in a small saucepan, and pour into a serving bowl. Pull or slice the pork belly and serve with BBQ corn and coleslaw.