Shredded Aromatic Pork

If you’re a fan of the salty, sweet combination of duck, hoisin sauce and Chinese pancakes, you’re sure to love this shredded aromatic pork alternative.  Slow cooked pork shoulder steaks are shredded and cooked further with a sticky, rich hoisin sauce, perfect with some fresh crispy spring onions and deliciously soft pancakes.

This recipe uses Chinese salt & pepper seasoning, or you can simply season your pork shoulder steaks with salt, white pepper and Chinese 5-spice.  You can find Chinese pancakes in the freezer aisle of good Chinese supermarkets and they’re very good value for money.  To serve, simply defrost 1 pack of pancakes per person and steam gently for a few minutes, or microwave for 20-30 seconds.

Happy cooking!

Shredded Aromatic Pork
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 
Course: Main Course
Cuisine: American Chinese, British Chinese, Chinese Takeaway, Scottish Chinese
Keyword: aromatic, crispy chicken, hoisin, pancakes, pork, shredded
Servings: 4 portions
Ingredients
  • 4 pork shoulder steaks around 700g total weight
  • 1 teaspoon Chinese salt & pepper seasoning
  • 1 tablespoon pork fat or sunflower oil
  • 250 ml light chicken stock
  • 1 tablespoon hoisin sauce
  • 1 whole star anise
To Serve
  • 24 Chinese pancakes 6 per person
  • 4 spring onions thinly sliced
  • 2 small cucumbers deseeded and thinly sliced
  • Hoisin sauce
Instructions
  1. Season the pork shoulder steaks with the salt and pepper seasoning and set aside for 5 minutes.

  2. Heat a large pan over a medium to high heat. Add the pork fat or sunflower oil, then add the pork shoulder steaks (working in batches if necessary) and fry for 1 minute on each side to brown. When all the pork steaks are browned, add the stock, hoisin sauce and star anise. Bring to the boil, cover, reduce the heat to low and simmer the pork for 1 hour 50 minutes.

  3. Remove the cooked pork from the stock and shred the meat with two forks. Mix it with 2-3 tablespoons of the remaining stock. At this stage the meat is ready to serve, or it can be returned to a low heat for a few minutes if a crispier texture is desired.

  4. Heat the Chinese pancakes according to the instructions (they can typically be either steamed for 5-6 minutes or microwaved for 20-30 seconds). Arrange the pancakes on serving plates and serve with the shredded pork, spring onions, cucumbers and hoisin sauce.

Recipe Notes

Chinese salt and pepper seasoning is an aromatic blend of toasted salt, sugar, MSG, Chinese 5-spice and more.  You can find a recipe to make your own here.


If you like this Shredded Aromatic Pork recipe, you might be interested in buying my book:  The Chinese Takeaway Secret is packed full of recipes and is available to buy in kindle or paperback form here.

The Chinese Takeaway Secret

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