Chinese Red Pork with Radish and Coriander Slaw

Chinese Red Pork with Radish and Coriander Slaw

5 January 2019

Why not try something different this Chinese New Year? Like this Chinese red pork in a brioche bun all topped up with some radish and coriander slaw.
  • Chinese
  • Recipe





Preparation Time

15 mins

Cooking Time

2 hours 45 minutes


For the red pork:

1.5 kg pork leg on the bone

650ml water

185ml soy sauce

4 tbsp Shaoxing rice wine

3cm ginger peeled sliced and smashed

4 spring onions sliced

1 tablespoon sugar

4 star anise

8 brioche buns





For the Radish Slaw:

1⁄2 head red cabbage cored and thinly sliced

200g radishes thinly sliced and cut into half moons

2 tablespoons chopped coriander

5 tablespoons mayonnaise

1 tablespoon white wine vinegar


Ground black pepper


1Make the red pork:,Bring some water to the boil in a large saucepan and blanch the pork in for 5 minutes

2Remove the pork from the water, rinse it and transfer it to the casserole pot

3Add in the rest of the ingredients and bring to the boil

4Reduce the heat and simmer covered for 2.5 hours until the meat is tender, making sure to turn the pork a few times during cooking

5When done remove the pork from the liquid and shred

6If you prefer you can reduce the remaining liquid by boiling it uncovered for about 20 minutes or until it thickens

7Make the coleslaw:,Add the shredded red cabbage, sliced radishes and chopped coriander into a large bowl

8In a smaller bowl, add the mayonnaise, vinegar and seasoning and mix well to make the dressing

9Add half of the dressing to the coleslaw vegetables and mix. Taste and add in one tbsp at a time of the dressing till it is right for you. If you use up all the dressing and still prefer some more in your coleslaw then whip up half a batch again and continue adding a tbsp at a time to taste

10Assemble the sandwiches starting with the brioche bun base, then the red pork, then the radish and coriander slaw before toping with the bun lid.