Food > Recipe Directory > Courses/Meal Type > Main Course > Chinese Pulled Pork Sandwiches with Hot and Sour Napa Cabbage
Chinese Pulled Pork Sandwiches with Hot and Sour Napa Cabbage Recipe
Chinese Pulled Pork Sandwiches with Hot and Sour Napa Cabbage
Ingredients
- 3 lbs (1.5 kg) pork shoulder blade or butt roast
- 1/2 cup (125 mL) chopped shallots, or 1 onion, chopped
- 8 cloves garlic, smashed
- 1 tbsp (15 mL) chopped gingerroot
- 1/4 cup (60 mL) Hoisin sauce
- 2 tbsp (30 mL) chili bean paste, or 1 tbsp/15mL Asian chili paste
- 1-1/2 tbsp (22 mL) rice vinegar
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) Chinese rice wine, sake or dry sherry
- 2 tsp (10 mL) granulated sugar
- 1-1/2 tsp (7 mL) five-spice powder
- 8 to 10 sandwich buns
- Hot and Sour Napa Cabbage:
- Half Napa cabbage or Chinese lettuce (celery cabbage) (about 1 lb/500 g), chopped
- 1 tsp (5 mL) salt
- 2 green onions, chopped
- 1 to 2 tbsp (15 to 30 mL) chopped pickled hot peppers
- 2 tbsp (30 mL) rice vinegar
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) sesame oil
Preparation
Place pork, fatty side up, in slow cooker.
In food processor, mince together shallots, garlic and ginger; stir in hoisin sauce, chili bean paste, vinegar, soy sauce, wine, sugar and five-spice powder.Spread over pork; cook until pork is tender enough to shred with fork, 4 to 5 hours on high, 8 to 10 hours on low.
Hot and Sour Napa Cabbage: Meanwhile, toss cabbage with salt; let stand at room temperature for at least 1 hour or for up to 10 hours.
Transfer to colander; briefly rinse under cold water to remove excess salt, then squeeze out liquid. Transfer to bowl and toss together with onions, hot peppers, vinegar, sugar and oil.
Reserving cooking liquid, remove pork from pot; with 2 forks, shred and transfer to warmed bowl.
Skim off fat from cooking liquid; pour defatted liquid into saucepan and boil over high heat until reduced by about one-third. Pour over pork.
Toast buns. Serve pork topped with Hot and Sour Napa Cabbage on toasted buns.
Makes 8 to 10 servings.
- Serving(s)
- 8 to 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 422 |
| Protein | 25 g |
| Fat (total) | 16 g |
| Sat. Fat | 5 g |
| Carbohydrate | 43 g |
| Fibre | 3 g |
| Cholesterol | 67 mg |
| Sodium | 741 mg |
| Calcium | 13 % RDI |
| Iron | 28 % RDI |
| Vitamin A | 8 % RDI |
| Vitamin C | 30 % RDI |
| Folate | 46 % RDI |
Also in this menu:
Source
Homemakers Magazine: November 2007
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