Asian pulled pork sandwich with pickled vegetables

The Pyrmont Growers Market is held on the first Saturday of every month. As much as I love Eveleigh Markets, it was good to head to Prymont once a month. Different stall holders and being outdoors is a big plus since the weather is picking up. I went a little crazy at the markets and forgot a little that we were actually on bikes. Mister had to climb the hills home with a very heavy load. I bought 5 different types of pork and 2 different sorts of poultry. Opps!

Piggy on a spit

It is all about the pig this weekend. American pork ribs, nitrate free bacon, chorizo, salami and pork scotch (neck). I did have pulled pork on my mind when I got the neck but did not want to cook my usual smokey BBQ version. I was craving a little Asian touch after a week of Quay, Movida & Queenie’s which blog posts will be coming soon in the next couple of weeks.

Asian flavoured pulled pork with pickle vegetables

I made a really quick and simple acar or pickle vegetables for the burger. Acar is usually made and left overnight but it will work if left to chill in the fridge for a couple of hours. The pickle vegetable is the life of the party in the mouth and provides a nice textural play as well.

Asian flavoured pulled pork with pickle vegetables



Pulled pork

  • 1.2kg of pork scotch or neck
  • 5tbsp of light soya sauce
  • 3tsp dark soy sauce
  • 4tbsp oyster sauce
  • 3tbsp of honey
  • 2tsp of ground pepper
  • 1tbsp of five spice
  • 2tsp of ground ginger
  • 2 shallots
  • 5/6 cloves of garlic
  • 2 large shallots
  • 200ml of chicken stock
  • kewpie mayonnaise
  • buns
Quick Acar
  • 250ml of water
  • 250ml of white vinegar
  • 250g of sugar
  • 1 yellow capsicum, julienned
  • 1 large red chilli, deseeded and julienned
  • 2 cucumbers, deseeded and julienned
  • 2 gloves of garlic
Quick Acar
  • Bring to boil water, vinegar and sugar. Stir the pot until the sugar is dissolved
  • Cool the liquid down a little and then pour over capsicum, chilli, cucumber and garlic
  • Use a smaller knife and make cuts on the pork neck. Marinate the pork neck with oyster, soy sauce, dark sauce, pepper, honey, five spice powder, ground ginger. Glad wrap and place the marinated pork into the fridge for at least 4 hours or overnight
  • Place the pork neck into the slow cooker alongside with the garlic, shallots and chicken stock. Have the slow cooker set on high for the first hour and then lowered to low for the next 6 – 7 hours until the pork is super tender. Turn occasionally to coat the pork
  • Remove the pork. Allow it to cool before pulling it apart. Save the stock in the slow cooker
  • To put the burger together, toast the bun (it can soft or semi-hard), add some kewpie mayonnaise and then followed by the pickled vegetables and topped generously with pulled pork. Eaten and enjoyed with hands

To heat up the pulled pork the next day, use some of the cooking liquid to heat it up. It keeps the pork moist and adds more flavour. We even had the pulled pork with stir fry cucumbers and an omelette. It is honest and humble home cooking. Just as long as you think that it is tasty and works for you, then do it. Another suggestion to use this pulled pork is to stir fry it with noodles and serve it with steamed bok choy.

What other ways will you use this pulled pork?

Asian flavoured pulled pork with pickle vegetables