Five-spice pulled porc
- 1 4-kg (8-lb) bone-in pork roast
- 45 ml (3 tbsp) canola oil
- 60 ml (1/4 cup) light soy sauce
- 60 ml (1/4 cup) fish sauce
- 30 ml (2 tbsp) rice vinegar
- 30 ml (2 tbsp) sugar
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) fennel seeds
- 5 ml (1 tsp) Szechuan pepper
- Zest and juice of 1 lime
- 8 green onions, cut into sections
- 1 head garlic, halved crosswise
- 12 slices ginger
- 1 cinnamon stick
- 4 cloves
- 2 star anise
- Salt and pepper
- 12 steamed buns or brioche-style buns
- Chopped green onions
- Fresh coriander
- Preheat oven to 160ºC (325ºF).
- Season pork with salt and pepper.
- In a large ovenproof skillet, heat oil and brown meat on all sides.
- In a bowl, combine soy sauce, fish sauce, vinegar, sugar, sesame oil, fennel seeds, Szechuan pepper and lime zest and juice.
- Pour mixture and remaining ingredients over the meat.
- Add water in skillet to mid-level.
- Roast meat in oven until fork-tender, about 5 hours.
- Skim fat off the cooking juices, transfer juices to a saucepan and reduce by half or until slightly thickened.
- Adjust seasoning.
- Shred the meat and place it in steam buns, adding sauce, chopped green onions and fresh coriander.