General Tao pulled pork

Name: General Tao pulled pork
Prep time: 45 min
Cook time: 3 h 15 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 picnic pork shoulder roast, about 1.5 kg, rind removed, cut into 6 large pieces (keep the bone); Olive oil; Salt and pepper to taste; 2 tablespoons (30 ml) ginger powder; 1 tablespoon (15 ml) garlic powder; 1 teaspoon (5 ml) onion powder; Salt and pepper to taste; 1 can light coconut milk (400 ml); 1/2 cup (125 ml) soy sauce; 1/3 cup (80 ml) rice vinegar; 1/4 cup (60 ml) asian sweet chili sauce; 2 tablespoons (30 ml) fish sauce; 2 tablespoons (30 ml) toasted sesame oil; 1/2 cup (125 ml) white wine; 1/2 cup (125 ml) water; 3/4 cup (175 ml) brown sugar; 1/3 cup (80 ml) white vinegar; 2 tablespoons (30 ml) white wine; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 ml) oyster sauce; 1/2 tablespoon (7 ml) Sriracha; 1/2 teaspoon (2.5 ml) grated fresh ginger; 1 teaspoon (5 ml) toasted sesame oil; 3 teaspoons (15 ml) cornstarch diluted in 1/4 cup (60 ml) cold water; Sesame seeds for serving; Green onion slices for serving

Preparation 45 min
Cooking 3 h 15 min
Servings 4 to 6
Freezing Absolutely

Imagine a pig who fancies himself a culinary adventurer and dives headfirst into a jar of General Tao sauce. The result? A pulled pork so drenched in this legendary sauce, sweet, tangy and, oh my, downright addictive, that it could apply to be an ambassador of culinary fusion. It’s the kind of dish that makes you say, “And why not?” So get your apron on, get your chopsticks (or fingers, we don’t judge) ready, and embark on this legendary taste adventure!

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Ingredients

1 picnic pork shoulder roast, about 1.5 kg, rind removed, cut into 6 large pieces (keep the bone)
Olive oil
Salt and pepper to taste

For the dry rub

2 tablespoons (30 ml) ginger powder
1 tablespoon (15 ml) garlic powder
1 teaspoon (5 ml) onion powder
Salt and pepper to taste

For the cooking

1 can light coconut milk (400 ml)
1/2 cup (125 ml) soy sauce
1/3 cup (80 ml) rice vinegar
1/4 cup (60 ml) asian sweet chili sauce
2 tablespoons (30 ml) fish sauce
2 tablespoons (30 ml) toasted sesame oil
1/2 cup (125 ml) white wine

For the General Tao sauce

1/2 cup (125 ml) water
3/4 cup (175 ml) brown sugar
1/3 cup (80 ml) white vinegar
2 tablespoons (30 ml) white wine
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) oyster sauce
1/2 tablespoon (7 ml) Sriracha
1/2 teaspoon (2.5 ml) grated fresh ginger
1 teaspoon (5 ml) toasted sesame oil
3 teaspoons (15 ml) cornstarch diluted in 1/4 cup (60 ml) cold water
Sesame seeds for serving
Green onion slices for serving

Preparation

Preheat oven to 350°F (180°C).
In a large casserole dish heated over medium-high heat, drizzle with olive oil.
Brown pork pieces and bone on all sides, about 10 to 12 minutes total. Season generously with salt and pepper.
In a bowl, combine ginger, garlic and onion powder. Season with salt and pepper, pour over meat and coat well.
Add coconut milk, soy sauce, rice vinegar, chili sauce, fish sauce, sesame oil and white wine to casserole. There must be enough liquid to cover the 3/4 of the meat. Add a bit of water if needed. Stir, cover and bring to a boil.
Place in the oven and cook for 3 hours, stirring occasionally.
Place the meat on a work surface, shred and set aside on a plate. Discard fat and bone.
Empty and quickly and rinse the casserole.
In a bowl, combine water, brown sugar, white vinegar, white wine, soy sauce, oyster sauce, Sriracha, ginger and sesame oil.
Return the casserole to medium-high heat. Pour the sauce into the pot with the cornstarch mixture, stir and bring to the boil. Cook for 2-3 minutes, or until the sauce thickens. This will go quickly!
Add the pulled pork to the sauce and mix well. Serve over basmati rice, garnished with sesame seeds and green onions!

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Our sommeliers suggest

IJALBA GENOLI 2016

Spain, Embre Valley

A wine for the whole family (except the kids) to accompany pulled pork à la General Tao. Fresh, full-bodied and textured to perfection, this white Rioja made from Viura has it all. A nose of apricot for the fruit, a hint of green apple for the wine's liveliness and a hint of flowers for overall harmony. All this with a long, beautiful finish. See the product

SAINT-CHARLES, 3.5%

LA SOUCHE MICROBRASSERIE

A low-alcohol brown ale, Saint-Charles will seduce you with its lightly toasted notes and aromas of cranberry and grape. The fruity touch of this beer will remind you of the orange side of the sauce. The classic roast of this style of beer will bring out the caramelized side of the meat. The beer's alcohol content means you can drink a few to enjoy this luxurious meal for longer! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!