1.8kg boneless pork shoulder
1 tablespoon olive oil
½ cup hoisin sauce
¼ cup salt-reduced soy sauce
2 tablespoons rice wine
vinegar
24 gua bao buns (see tip)
4 baby cucumbers, cut into
thin wedges
freshlygroundblackpepper
- Remove and discard rind
and excess fat from pork.
Heat oil in a 5-litre slow
cooker on sear (high) setting.
Cook pork for 5 minutes or
until well browned. - Add one-third of the hoisin
sauce, the soy sauce, vinegar
and one-third cup water to
slow cooker. Adjust setting
to low, then cook, covered for
9 hours, 45 minutes.- Carefully remove pork
from slow cooker; shred meat
coarsely using two forks.
Skim any fat from cooking
liquid. Return shredded pork
to cooker, stir to coat with
sauce. Cover to keep warm. - Heat buns following the
directions on the packet.- Fill buns with pork mixture
and cucumber. Combine
remaining hoisin sauce with
2 tablespoons of water in a
bowl. Serve buns drizzled
with hoisin mixture. Season
with pepper.
Hoisin Pork Bao Buns
SERVES 24 PREPARATION 15 MINUTES COOKING 9 HOURS, 50 MINUTES
Top tip
✦ Omit the buns and
serve with steamed
ginger rice and steamed
Asian greens. Gua bao
buns can be found
in the freezer
at supermarkets.Spice
Heat up the slow cooker and
savour the flavours of the East
Everyday food
42 Woman’s Day