Pulled pork in Chinese spices

    6 hours 15 min

    This is a take on from my favourite Thai dish 'Kao-ka-moo'. It calls for a lot of Chinese spices but we use these often in Thai cooking. I like to think that my recipe is slightly healthier and easier than the original. There are two ways to serve this pulled pork. My daughter loves it in Brioche bun, with watercress and rocket salad. I like to eat mine with Thai jasmine rice, Pak choi and sauerkraut. Hope you enjoy!


    Yorkshire, England, UK
    4 people made this

    Serves: 8 

    • 1 tablespoon light soy sauce
    • 1 teaspoon dark soy sauce
    • 2 tablespoons brown sugar
    • 3 garlic cloves, chopped
    • 750g boneless pork shoulder with skin
    • 1 teaspoon salt
    • 2 teaspoons ground black pepper
    • 100g Chinese spice mix (see note) or 3 tablespoon five spice powder
    • 1 large onion, cut into chunks
    • 1 carrot, cut into chunks
    • 1 large Bramley apple, cut into chunks
    • 150ml water
    • 1/2 chicken stock cube

    Prep:15min  ›  Cook:5hr  ›  Extra time:1hr marinating  ›  Ready in:6hr15min 

    1. Mix light and dark soy sauce with sugar and garlic; rub the mixture on the pork shoulder. Sprinkle salt and ground black pepper on top. Set aside for 1 hour.
    2. Preheat oven to 220 C / Gas 9.
    3. Dry the pork skin with a kitchen towel. Place the pork on a baking tray and roast in preheated oven for 20-25 minutes.
    4. Place the Chinese spices (if using) in a pan over a low heat pan and gently dry fry them for approx 10 minutes.
    5. Take the pork out and turn the oven down to 150 C / Gas 2. Add the spices, onion and carrot. Cover the baking tray with foil and put in back in the oven for 3 hours.
    6. Add apple to the baking tray, then place back in the oven without the foil for 1 more hour.
    7. Remove pork from baking tray. Use a sieve to strain the spices and vegetables, but keep the juices.
    8. Pour the juices into the baking tray over medium heat; add half a chicken stock cube and 1 teaspoon of ground black pepper. Stir well.
    9. Shred the pork and serve with the juices.

    Chinese spice mix

    My Chinese spice mix consists of 2 cinnamon sticks, 2 star anise, 1/2 teaspoon of fennel seeds, cloves, dry ginger, cardamom and licorice. If you can't find all these spices, try 3 tablespoons of five spice powder which will do the trick also.

    See it on my blog

    Thai food made easy

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