Ingredients
- 2 tbs brown sugar
- ½ tsp Chinese fve spice
- 2 tbs soy sauce
- 1.8kg pork neck (also called pork scotch fllet), trimmed
- 1 tbs vegetable oil
- 3 garlic cloves, crushed
- 2 tbs grated ginger
- 1 long red chilli, thinly sliced
- 1 cup chicken stock
- ½ cup rice vinegar
- ½ cup hoisin sauce
- ¼ cup drained water chestnut slices, chopped
- 2 butter lettuce, bean sprouts, thinly sliced red chilli, coriander leaves and Asian shallots, to serve
Sung Choi Bao
Serves: 6-8
Prep: 20 mins
Cooking: 4 hours
Difficulty: Easy
Recipe: Dinner/Entertaining
Method
Preparation
For the Sung Choi Bao
- Preheat oven to 130°C fan forced. Combine brown sugar, fve spice and half the soy. Rub all over the pork
- Heat a large flameproof casserole dish (see tip) over a medium-high heat until hot. Add the oil then the pork. Cook, turning occasionally, for about 8 minutes, or until browned all over. Move the pork to a plate. Reduce heat to medium. Add the garlic, ginger and chilli, cook, stirring for 1 minute until aromatic. Add the stock, vinegar, hoisin sauce and remaining soy. Bring to simmer
- Return the pork to the pan. Press a piece of baking paper onto surface, then cover with the lid. Transfer to oven and cook for 3 ½ hours. Remove the pan from the oven and set aside for 30 minutes. Place the pork onto a tray, then shred using a fork. Stir the water chestnuts into the shredded pork
- Return the pan with juices to stove top. Bring to the boil over mediumhigh heat. Boil 6-8 minutes or until reduced by half. Pour the thickened sauce over the shredded pork, toss gently to coat
- To serve, place two lettuce leaves, one on top of the other into each serving bowl, top with pulled pork, sprouts, chilli, coriander and shallots
- Stir fry the pulled pork with mi goreng noodles, shredded carrot, beans and wombok
- Or pile the pulled pork onto baguettes spread with mayonnaise and hoisin sauce. Add shredded snow peas, cabbage, mint leaves and chopped roasted peanuts
Alternative Serving Suggestions
Westinghouse Tips
A flameproof casserole dish is one that can be used on the stop top and in the oven. If you don’t have one, use a frying pan for step 2 then transfer sauce and pork to an ovenproof casserole with a tightftting lid to complete step 3. Pour pan juices back into saucepan to complete step 4
The best way to keep fresh ginger is to peel and place in a small clean jar. Cover with Chinese cooking wine or sweet sherry and keep in the fridge for up to 1 month. Once you have used all the ginger, use the ginger flavoured wine or sherry in marinades or salad dressings
Recipe presented by Westinghouse.
