HMONG PULLED PORK Recipe
ginger, sour bamboo, green scallion, steamed rice
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Ingredients
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Pork and Marinade
Accompaniments
Method
Preparing the Pork
Marinate the Pork
In a large bowl, combine the grated ginger, minced garlic, soy sauce, brown sugar, black pepper, and salt. Mix well. Add the pork shoulder to the bowl and ensure it is thoroughly coated in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Cook the Pork
Preheat your oven to 300°F (150°C). Place the marinated pork shoulder in a roasting pan and cover it with aluminum foil. Bake for 4-5 hours or until the pork is tender and easily shredded with a fork. Remove from the oven and let it rest for 15 minutes.
Preparing Accompaniments
Prepare the Rice
While the pork is cooking, rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions or in a rice cooker, typically using a 1:2 ratio of rice to water. Once cooked, fluff with a fork and keep warm.
Prepare the Garnishes
Slice the sour bamboo shoots and chop the green scallions. Set aside for serving.
Serving
Shred the Pork
After the pork has rested, use two forks to shred the meat into bite-sized pieces. Discard any excess fat.
Assemble the Dish
Serve the pulled pork over a bed of steamed rice. Top with sliced sour bamboo shoots and chopped green scallions. Enjoy!
