General Tao pulled pork

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

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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

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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!