Miso & Apple pork with Chinese pancake

Apple & miso pork with Chinese pancake recipe

> 1 hr
  • 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
  • Coriander


Step 1/12

Pre-heat oven 180°C/160°C fan forced

Step 2/12

Cut the pork into 4-6 large pieces

Step 3/12

Place pork in a large ovenproof casserole dish with a lid.

Step 4/12

Mix the miso paste, paprika and sesame oil in a bowl.

Step 5/12

Coarsely grate the apple, onion, ginger and garlic.

Step 6/12

Add the honey and five-spice powder and season with salt.

Step 7/12

Mix well, spoon on the meat and coat it well

Step 8/12

Bake with the lid on for about 2-2.5 hours until starting to become tender.

Step 9/12

Spread a tbsp of hoisin onto a chinese pancake

Step 10/12

Fill pancake with julienned mango, cucumber and spring onion.

Step 11/12

Layer pancake with pulled apart meat and spoon on reduced sauce.

Step 12/12

Garnish with coriander.