Pomegranate Chinese 5 Spice Pulled Pork

Posted 2017-03-28 by Oxford Explorer ⇒ follow

The Asian twist to this popular recipe makes for a great meal. Pile the succulent pork into toasted brioche buns or enjoy with pan fried leafy greens and white rice.

The secret behind this hassle free and tender pork dish is a slow cooker. My recent purchase was not expensive and I love being able to prepare dinner early and have it ready just when I need it.

If you don't have a slow cooker, cover and cook on low in your oven.

Preparation Time: 15 minutes
Cooking Time: 8 hours
Serves: 4-6

Ingredients
600g pork shoulder, bone out
Salt and pepper
A little oil to fry
1 onion, roughly chopped
3 cloves garlic, crushed
1 thumb sized piece ginger, grated
1 tsp Chinese five spice powder
130ml pomegranate juice
2 tbsp dark soy sauce
2 tbsp brown sugar
3 heaped tbsp plum jam

Serving Suggestions
Try with brioche rolls, coleslaw, baby spinach and chips.
Alternatively it goes great with stiry fry pak choy and fluffy white rice.

Method

Heat a little oil in a heavy based frying pan.

Season the pork on all sides and then brown all over. Remove from the pan and set aside.

In the frying pan, fry the onion, garlic and ginger until just softening.

Add in half the pomegranate juice and simmer for a few minutes until it starts to reduce.

Next add in the spices, sugar, soy sauce and rest of the pomegranate juice.

Stir through the plum jam until it dissolves, place the pork back in the pan and simmer for a further 5 minutes. Turn the pork a couple of times so it's full coated in the marinade sauce.