- Dish Type Low and Slow
- Occasion Entertaining
- Cut Scotch
- Serves 5-6
- Prep Time 15 mins
- Cook Time 1-2 hrs
- 1.6kg Collar butt
- 50g Red miso paste
- 10g Smoked hot paprika
- 1 tbsp Sesame oil
- 1 Medium granny smith apple, cored
- 1 Small onion, peeled
- 3cm piece Ginger
- 3 cloves Garlic, peeled and sliced
- 25g Honey
- 1 tsp Five-spice powder
- Salt, to taste
- Chinese pancakes, store bought
- Hoisin sauce
- 1-2 Green mangoes julienned
- Cucumber, julienned
- Sliced spring onions
Pre-heat oven 180°C/160°C fan forced
Cut the pork into 4-6 large pieces
Place pork in a large ovenproof casserole dish with a lid.
Mix the miso paste, paprika and sesame oil in a bowl.
Coarsely grate the apple, onion, ginger and garlic.
Add the honey and five-spice powder and season with salt.
Mix well, spoon on the meat and coat it well
Bake with the lid on for about 2-2.5 hours until starting to become tender.
Spread a tbsp of hoisin onto a chinese pancake
Fill pancake with julienned mango, cucumber and spring onion.
Layer pancake with pulled apart meat and spoon on reduced sauce.
Garnish with coriander.