Chinese style pulled pork 🐷. Chinese-Style Pulled Pork is a natural for the Instant Pot, cooking to melting tenderness in just an hour. We started with this recipe but added a sweet-and-sour element plus star anise which gives it the funk of a HK noodle dish. The natural accompaniment is, of course, a cole slaw with Asian flavors like this one.

The full ingredient list and measurements are listed in the printable recipe below. Pork: I used pork shoulder for this recipe, however, pork butt would work well too! Chinese five-spice powder: This is one of my favorite flavor profiles! You can have Chinese style pulled pork 🐷 using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chinese style pulled pork 🐷

You need 1 of ham shank.
Prepare 1 of red onion.
Prepare 1 packages of rice of your choice, i used chinese style flavour.
Prepare 1 of chinese style sauce.

It is made with star anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. So I made this super easy Chinese five spice pulled pork. All I had to do was rub the flavours in and bung it in the oven, and it cooked slowly for five or more hours, to achieve a lovely, tender, flavoursome deliciousness. So, up with the children, quickly switch on the oven and some hours later, the pork was perfect.

Chinese style pulled pork 🐷 instructions

Roast your ham shank after boiling it for 2 hours. Roast on 150 for about 1 hour..
When cooled slightly pull your pork apart, we don't like the fat but you can leave it on if you wanted too..
When you have the right portion on ham. Put it in a pan with chopped red onion and Chinese sauce.
Boil rice, approx 15 mins. Serve..

Lots of leftovers, a.k.a. no cooking for a few days. Whether you throw it over a bed of rice, or make a yummy Asian-inspired taco out of it, this is a super easy, highly flavorful meal that is a gem for any busy person. Top chinese-shredded-pork recipes just for you Explore more recipes. Growing up in the Catskills, the first time I saw this Chinese BBQ pork, or char siu, was at the Holiday Inn of all places. My father, the hotel restaurant's head chef at the time, used a closely guarded recipe of Chinese sauces, lots of garlic, and spices to make his classic char siu.