6 days ago
Bánh mì. My version of a spicy pulled pork filler.
1.Marinade pork shoulder (crackling removed) for 24 hours in fridge with spice paste of the following -5 spice
-white wine vinegar
-salt & pepper
I cooked it in a Dutch oven (Creuset) lid on and foil for 6 hours at 130...slow and low. Once I could shred it I fished it out and worked on the sauce.
2.You need to strain off the fat so need to let it settle. Then reduced it down with the addition of some white wine vinegar, touch of brown sugar and a couple of fresh chillis. To serve pop back the shredded pork to the reduced sauce.
Serve in crusty toasted torpedo rolls with(a) sriracha chilli mayo : mayo, sriracha sauce, crushed garlic, lemon juice (b) pickled veg : red cabbage, onion, radishes marinades in red wine vinegar, sugar and salt & pepper (c) crackling rubbed with 5 spice cooked hot and hard !!!! An amazing Sunday feast!!!! #Sundayfeast #Pulledpork #pork #friends #bahnmi #homemade #sorryveges #fresh #sriracha