Chinese-Inspired Pulled Pork Burgers
Try these Chinese inspired burgers when you are craving a takeaway but want something a bit healthier! I like to serve this with homemade coleslaw and cucumber to add some crunch. I have given 2 cooking options with this recipe- Option 1 tastes slightly nicer (in my opinion), however, option 2 is a lot easier and less work for you! The pork is also a lot easier to shred using the slow cooker. If you are catering for a weaning infant, please see the notes below.
Serves: 8
Prep: 1 hour
Cooking Time: 3-8 Hours
Ready In: 4-9 hours
- 1.5kg Pork Shoulder, fat removed
- 45g Dark Brown Sugar
- 3 tbsp Chinese Five Spice
- 400ml Boiling Water
- 300ml Chicken Stock
- 2tbsps Oyster Sauce
- 2tbsp Dark Soy Sauce
- 2 tbsp Honey
- 1tsp Corn flour
- OPTION 1: Mix the sugar and Chinese 5 spice to make a dry run. Rub all over the pork and leave to marinate for 1 hour out of the fridge to come to room temperature. Put on a wire rack in a roasting tin, pour in the boiling water, and cover with foil. Roast on 140C for 2 hours for every kilo- in in this instance 3 hours. When the pork is finished remove from the oven and leave to rest (foil still on).
- OPTION 2: Place the pork in a slow cooker with the water, Chinese 5 spice and sugar. Cook for 6-8 hours. The pork should shred easily after this time. You can discard the cooking liquid.
- To make the sauce, mix the stock, Oyster sauce, soy sauce, honey and cornflour together in a large saucepan. TIP: Mix the cornflour with a small amount of stock before adding to the sauce to avoid lumps. Bring to the boil then simmer until the sauce has gone sticky- about 15 minutes. Meanwhile, shred the pork with 2 forks. Mix the pork into the sauce when done and serve in some burger buns.
Method
- OPTION 1: Mix the sugar and Chinese 5 spice to make a dry run. Rub all over the pork and leave to marinate for 1 hour out of the fridge to come to room temperature. Put on a wire rack in a roasting tin, pour in the boiling water, and cover with foil. Roast on 140C for 2 hours for every kilo- in in this instance 3 hours. When the pork is finished remove from the oven and leave to rest (foil still on).
- OPTION 2: Place the pork in a slow cooker with the water, Chinese 5 spice and sugar. Cook for 6-8 hours. The pork should shred easily after this time. You can discard the cooking liquid.
- To make the sauce, mix the stock, Oyster sauce, soy sauce, honey and cornflour together in a large saucepan. TIP: Mix the cornflour with a small amount of stock before adding to the sauce to avoid lumps. Bring to the boil then simmer until the sauce has gone sticky- about 15 minutes. Meanwhile, shred the pork with 2 forks. Mix the pork into the sauce when done and serve in some burger buns.
Ingredients
- 1.5kg Pork Shoulder, fat removed
- 45g Dark Brown Sugar
- 3 tbsp Chinese Five Spice
- 400ml Boiling Water
- 300ml Chicken Stock
- 2tbsps Oyster Sauce
- 2tbsp Dark Soy Sauce
- 2 tbsp Honey
- 1tsp Corn flour
Additional Information
Try and use low sodium soy sauce and oyster sauce options for very young children. Please note, as the sauce contains honey this is not suitable for weaning infants under 12 months old. However, they can have some of the shredded pork without the sauce.
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