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.
Category
Main
Serves
8
Preperation Time
15 mins
Cooking Time
2 hours 45 minutes
Ingredients
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
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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
Salt
Ground black pepper
Instructions
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.