Soy Ginger Pulled Pork

Being from the north, I do not have much experience with pulled pork. That being said, recently I got a pork loin and didn’t really know what to do with it. I didn’t feel like roasting it and pan frying a loin is generally a bad idea so I decided to try something new.The basis of pulled pork is cooking it for a long time in a low oven. Ideally you would smoke the meat for hours until it literally falls apart giving it a wonderful flavour and texture. Unfortunately, I don’t have the means to smoke anything so I opted for a really slow roast instead. To replace the flavour kick you would normally get from smoking, I marinated and cooked the pork in an asian inspired sauce. The sauce here is key. Despite the fact that the pork is cooked so slowly, it still needs a little added moisture to make it extra scrumptious.

This is a very low maintenance dish to make. Basically all you do is make a marinade and then just transfer the dish from the fridge to the oven. Since the oven is so low, you don’t have to babysit the roast, leaving the house for short periods of time is just fine. The other big plus to this dish is that it’s great both hot and cold. It’s great in a sandwich with some grated carrots. Yum! Next time I make this I’ll definitely made an extra big portion to allow for leftovers.

Serves 2

  • 2 cloves garlic minced
  • 1/2 thumb size piece of ginger
  • 2 tbsp chill oil or 2 tsp dried chilies
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp white vinegar
  • 1 tsp honey
  • 1 lb pork loin or butt
  • 1 onion
  1. Slice the ginger. Don’t peel it, the skin will add a touch of heat.
  2. Finely dice the garlic.
  3. To make the marinade, mix the garlic, ginger, soy sauce, chili oil, sesame oil, vinegar, and honey.
  4. Pour the marinade over the pork in a bowl.
  5. Allow the flavours to infuse for at least 2 hours in the fridge and up to overnight.
  6. Half an hour before you plan on starting to cook the pork, preheat your oven to 250F (120C).
  7. Take the pork out of the fridge and transfer it along with the marinade into a baking dish.
  8. Cover the dish with tin foil.
  9. Bake for 3 hours. The idea here is long slow cooking so that the meat will fall apart.
  10. Take off the foil and bake for another hour.
  11. When the pork has about ten minutes left, slice the onion.
  12. Fry the onion in a splash of olive oil until the onions have softened and are cooked through.
  13. When the pork is done, set the pork aside to rest and pour the marinade over the onions. This will create a lovely sauce to toss the pulled pork in.
  14. Cook the sauce down on medium heat until it coats the back of a spoon.
  15. As the sauce is deducing, use a fork to break up the pork.
  16. Once the sauce has reduced, take it off the heat.
  17. Toss the pork in the sauce with the onions until it is all evenly covered.
  18. Serve on a bun or with some potatoes to soak up the sauce.
  19. Enjoy :)
This entry was posted in Main Dishes, Pork and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>