Competition Entry

Pulled Pork Donburi

By Melinda Savage
Pulled Pork Donburi
0 vote

Serves 4 friends or 1 sumo wrestler

Cuisine :

Japanese

Ingredients :

- Marinade:

2 Tbsp Lee Kum Kee Minced Ginger

2 Tbsp Lee Kum Kee Sesame Oil

4 Tbsp sake 

4 Tbsp mirin 

4 Tbsp white miso paste 

1 Tbsp white sugar


- Pork:

1kg boneless pork shoulder

2 Tbsp rice bran oil


- Salad dressing:

2 Tbsp Lee Kum Kee Sesame Oil

1 Tbsp mirin

1/2 Tbsp white sugar

Juice of 1 lime


- Salad:

2 cups shredded daikon

2 cups shredded carrot

1/2 cup pickled ginger

1 Tbsp black sesame seeds


- To serve (quantities as desired)

Steamed white rice

Japanese mayonnaise

Nori Furikake

Cooking Steps :

2-3 days beforehand:
Combine marinade ingredients, cut pork into four even-sized pieces and coat with the marinade.
Seal in a container and refrigerate for 2-3 days, turning the pork over in the marinade once or twice each day.


5 hours before serving:
Preheat oven to 190 degrees C.
Take a cast iron casserole dish and heat on the stovetop.
Add rice bran oil and sear the pieces of pork in the hot oil, on all sides until beginning to brown.


Add 1 cup of water to the casserole dish, pop the lid on and chuck it in the oven.
Reduce heat to 150 degrees C.
Leave to cook for 4 hours, turning the pork over every 30 minutes.


Turn the oven off, leaving the pork in to rest for 45 minutes.


Combine salad dressing ingredients and toss through the salad.


Remove pork and use 2 forks to shred/pull apart each piece.


Serve pork with salad, rice, Japanese mayonnaise and nori furikake.

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

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