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Five-spice pulled porc
Five-spice pulled porc

Five-spice pulled porc

Preparation 25 minutes
Cooking time about 5 hours
Servings 12 servings


  • 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


  1. Preheat oven to 160ºC (325ºF).
  2. Season pork with salt and pepper.
  3. In a large ovenproof skillet, heat oil and brown meat on all sides.
  4. In a bowl, combine soy sauce, fish sauce, vinegar, sugar, sesame oil, fennel seeds, Szechuan pepper and lime zest and juice.
  5. Pour mixture and remaining ingredients over the meat.
  6. Add water in skillet to mid-level.
  7. Roast meat in oven until fork-tender, about 5 hours.
  8. Skim fat off the cooking juices, transfer juices to a saucepan and reduce by half or until slightly thickened.
  9. Adjust seasoning.
  10. Shred the meat and place it in steam buns, adding sauce, chopped green onions and fresh coriander.
Availability in stores