Category
Main
Serves
8
Prep
15 mins
Cook
2 hours 45 minutes
Ingredients
For the red pork:1.5 kg pork leg on the bone650ml water185ml soy sauce4 tbsp Shaoxing rice wine3cm ginger peeled sliced and smashed4 spring onions sliced1 tablespoon sugar4 star anise8 brioche buns . . . .For the Radish Slaw:1⁄2 head red cabbage cored and thinly sliced200g radishes thinly sliced and cut into half moons2 tablespoons chopped coriander5 tablespoons mayonnaise1 tablespoon white wine vinegarSaltGround black pepper
Instructions
- Make the red pork:,Bring some water to the boil in a large saucepan and blanch the pork in for 5 minutes
- Remove the pork from the water, rinse it and transfer it to the casserole pot
- Add in the rest of the ingredients and bring to the boil
- Reduce 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
- When done remove the pork from the liquid and shred
- If you prefer you can reduce the remaining liquid by boiling it uncovered for about 20 minutes or until it thickens
- Make the coleslaw:,Add the shredded red cabbage, sliced radishes and chopped coriander into a large bowl
- In a smaller bowl, add the mayonnaise, vinegar and seasoning and mix well to make the dressing
- Add 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
- Assemble the sandwiches starting with the brioche bun base, then the red pork, then the radish and coriander slaw before toping with the bun lid.
