Chinese•comfort

Pulled Pork with Garlic Sauce

This pulled pork with garlic sauce is a very simple gluten free Asian influenced cuisine, juicy and succulent pork with aromatic garlic sauce.

Ingredients

1.2 kg skinless and boneless pork leg (trimmed and roughly cut into large portions)
20 dried Chinese red dates
steamed basmati rice (to serve)
8 tbsp extra virgin olive oil
6 clove garlic (peeled and finely minced)
6 tbsp gluten free light soy sauce
1 tbsp medium dry sherry
3 spring onions ((shallot) thinly sliced lengthwise)
3 sprigs coriander ((cilantro) including stems, roughly cut into 2 cm (0.8 inch) lengthwise)
2 long fresh red chilli (deseeded and finely sliced)
3 spring onions (thinly sliced lengthwise)
3 sprigs coriander including stems ((cilantro) including stems, roughly cut into 2 cm (0.8 inch) lengthwise)
1 tsp ground white pepper

1
Fill a medium pot with half full of water and bring to a boil. Submerge the pork into the boiling water and resume the boil and skim the surface. Add all the dried Chinese red dates. Once its boiling, decrease the heat to low, cover with lid and simmer for 1 hour or until pork is soft and tender. Turn off the heat and leave the pork in the pot to keep warm until ready to serve.
2
Heat up a small pot with 3 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
3
Add the spring onions and coriander and stir-fry for 2 minutes. Then add the dry sherry, gluten free light soy sauce, sesame oil and the rest of the 5 tablespoons of extra virgin olive oil and mix well. Turn off the heat. Set aside.
4
Remove the pork pieces from the pot and place on a chopping board, with 2 forks, pull and shred the meat into smaller pieces. Discard the dried Chinese red dates.
5
Place the pulled pork and the sauce prepared into a large bowl. Toss and mix to combine well.
6
Then serve on a plate and sprinkle some ground white pepper on the pulled pork and garnish with red chillies, spring onions and coriander.
7
Serve together with steamed basmati rice.