Asian-Inspired Pulled Pork Pancakes

Instructions

• 1

  Combine 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.

• 2

  Combine the green onion, garlic, ginger, soy sauce, wine, sugar, star anise, cinnamon and water a 5½-quart (10-inch) Dutch oven.

• 3

  Insert 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.

• 4

  Remove 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.

• 5

  Once preheated, place the pot in the oven and cook for 4 hours. Meanwhile, continue to the next step.

• 6

  Combine the hoisin and gochujang in a small bowl and set aside.

• 7

  Combine the sugar and salt in a small bowl and set aside.

• 8

  Peel 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.

• 9

  Carefully remove the lid. The pork should be very tender and falling apart. If not, cook for a further 30 minutes.

• 10

  Spoon 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.

• 11

  The sugar should be caramelized and bubbling. If not, broil a little longer. 

• 12

  Carefully transfer the pork to a serving plate and spoon over some of the cooking liquid. Pull the pork apart.

• 13

  Spread 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.