To make it, we slather whole boneless shoulders with a deliciously sticky marinade of ginger, garlic, hoisin sauce and five spice, then cook it very slowly till it can be pulled apart into juicy shreds. After stirring more of the marinade back into the pork, we toss it through with some freshly chopped spring onions and coriander.
pork shoulder, garlic, ginger, hoisin sauce, rice vinegar, sesame oil, five spice powder, soy sauce, spring onions, coriander.
CONTAINS:
Gluten, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| PER 100G (RAW) | PER SMALL SIZE | |
| ENERGY | 489kj | 2042kj |
| PROTEIN | 15.9g | 66.3g |
| FAT TOTAL | 4.9g | 16.5g |
| - SATURATED | 1.1g | 4.8g |
| CARBS | 3.6g | 15g |
| - SUGARS | 3.1g | 12.8g |
| SODIUM | 257mg | 1073mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with rice pickled vegetables, wrapped in rice paper or baguettes with sriracha chilli sauce and fresh sprigs of coriander. Or simply serve with rice or noodles and stir-fried Asian greens.
This is a versatile dish that can fill rice paper rolls or banh mi style baguettes or be served up with rice or noodles. Defrost then reheat, covered with foil, in a preheated 180C oven for 25 minutes, stirring once or twice, or empty into a microwave-safe container and reheat for about 5 minutes, stirring every couple of minutes, until evenly heated throughout.
