Asian-Inspired Pulled Pork Pancakes
Breville Test Kitchen

Breville Test Kitchen

Asian-Inspired Pulled Pork Pancakes

This is truly a set and forget recipe with impressive results! Pork shoulder gets braised in an aromatic stock, then pulled apart and wrapped in soft, warm pancakes with freshly pickled cucumbers. This is an effortless version of a Chinese classic. Bao buns can also be used instead of Chinese pancakes.
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the Smart Oven® Air Fryer Pro

1 day 4 hrs 30 mins total time

30 mins active time


Makes 20 pancakes



For the dry brine

  • kosher salt icon
    ¼ cup (1½ oz) kosher salt
  • granulated sugar icon
    ¼ cup (1¾ oz) granulated sugar
  • pork shoulder icon
    2½ lb pork shoulder

    deboned and skin removed (fat intact)

For the aromatic stock

  • green onion icon
    1 green onion


  • clove garlic icon
    1 clove garlic


  • fresh ginger icon
    ½ oz fresh ginger

    thinly sliced

  • soy sauce icon
    2 tbsp soy sauce
  • Shaoxing wine icon
    ¼ cup (2 fl oz) Shaoxing wine
  • sugar icon
    ¼ cup (1¾ oz) sugar
  • star anise icon
    1 star anise
  • cinnamon stick icon
    1 cinnamon stick
  • water icon
    2½ cups (20 fl oz) water

For the spiced hoisin sauce

  • hoisin sauce icon
    ½ cup (4 fl oz) hoisin sauce
  • gochujang (Korean fermented red chili paste) icon
    ¼ cup (2 oz) gochujang (Korean fermented red chili paste)

For the glaze

  • light brown sugar icon
    3 tbsp light brown sugar
  • kosher salt icon
    2 tsp kosher salt

For the pickled cucumbers

  • Persian cucumber icon
    2 Persian cucumbers
  • superfine sugar icon
    2 tsp superfine sugar
  • kosher salt icon
    1 tsp kosher salt
  • smoked paprika icon
    ¼ tsp smoked paprika
  • red chili flakes icon
    ¼ tsp red chili flakes
  • soy sauce icon
    2 tsp soy sauce
  • rice wine vinegar icon
    1 tbsp rice wine vinegar
  • sesame oil icon
    2 tsp sesame oil
  • vegetable oil icon
    1 tbsp vegetable oil

To serve

  • 6-inch Chinese pancakes icon
    20 x 6-inch Chinese pancakes


  • green onion icon
    2 green onions

    cut in half lengthwise then into 2-inch lengths

  • cilantro leaves icon
    ½ cup cilantro leaves


  • 1Combine the salt and sugar in a small bowl. Place the pork in a large bowl and rub all over with the salt mixture. Cover and refrigerate for 24 hours.
  • 2Combine the green onion, garlic, ginger, soy sauce, wine, sugar, star anise, cinnamon and water a 5½-quart (10-inch) Dutch oven.
  • 3Insert the wire rack into position 8. Set the oven to Slow Cook, Convection, High, 4 hours and press Start to preheat. Meanwhile, continue to the next step.
  • 4Remove the pork from the refrigerator and drain away any liquid. Pat dry with paper towel. Add to the Dutch oven, fat side up and cover.
  • 5Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.
  • 6Combine the hoisin and gochujang in a small bowl and set aside.
  • 7Combine the sugar and salt in a small bowl and set aside.
  • 8Peel the cucumbers and halve lengthwise. Using a teaspoon remove the seeds. Cut in half again and then into batons. Combine the sugar, salt, paprika, chili flakes, soy sauce, vinegar, sesame oil and vegetable oil in a bowl, add the cucumbers and toss to coat. Cover and set aside to pickle at room temperature.
  • 9Carefully remove the lid. The pork should be very tender and falling apart. If not, cook for a further 30 minutes.
  • 10Spoon the crust mixture over the pork and pat down. Return to the oven. Set the oven to Broil, High, for 10 minutes and press Start.
  • 11The sugar should be caramelized and bubbling. If not, broil a little longer. 
  • 12Carefully transfer the pork to a serving plate and spoon over some of the cooking liquid. Pull the pork apart.
  • 13Spread the pancakes with the spiced hoisin sauce. Top with some of the pork, pickled cucumbers, green onions and cilantro.
    Tip: Leftover pork can be tossed through stir-fries, fried rice, or anywhere Asian barbecue pork is used.
Main course
Dairy Free

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