Sunday, July 11, 2010

Pulled "Char Siu" with Scallion Pancakes

Well hello there... long time no see! Life kind of got away from me for a bit. Taught a summer course, sister moved to a different continent, tried (it's an ongoing battle) to write about my dissertation topic...

But enough about me: on to the food.



This is a slow cooker recipe. This is because it was actually three billion degrees here (five billion with the humidex) and I could not bear to turn on the stove, let alone the oven. We tried once, and it ended in tears. Tears and pizza, but tears none the less. If you don't have a slow cooker, just stick it in the oven on low for a few hours (have fun with the heat!) and it'll be fine.

These "Chinese Tacos", as they are now called in my house, have been so popular that we have made them twice in the past month -- something that doesn't happen that often, actually.

You need:
A slow cooker: mine was a wee little 1.5 litre one; 3 litres would do fine also
2 pounds of pork, the cheaper the better. Shoulder works really well.
1/4 c soy sauce
1/4 c hoisin sauce
2 tsps 5 spice powder
2 tsps minced ginger
3 cloves of garlic, minced
1 tsp sriracha chili sauce (optional)
1 tsp dark sesame oil

1. Put everything in the slow cooker (or covered baking dish) and stir it around so it gets all mixy. Mmmm mixy.
2. Turn the slow cooker on low for 8 hours. Go away.
3. Come back later. The pork will be all nice and shredable now. Take it out and shred it in a bowl, or shred it in the crock - your choice. If you shred it in a bowl, when it is all shreddy put it back in to soak up all the juices. YUM!
4. Serve with the scallion pancakes you find below, and maybe some Goose Island IPA you'd been saving from your trip to Chicago a while back.



Scallion Pancakes (makes 12):

3 c all purpose flour
2 tsp salt
6 green onions/scallions, white and light green parts only, finely sliced
2 tsp baking powder
2 TBS vegetable oil
1 TBS dark sesame oil
1 c water


1. Mix the dry ingredients together, except for 1 cup of  the flour. Make a well in the centre and stir in the wet ingredients. Add in the scallions.

2. Knead the dough until it is smooth and elastic, about 5 minutes. Add the rest of the flour if you need it.

3. Let the dough rest for 30 minutes, covered with plastic wrap, then divide the dough into 12 pieces.

4. Form each piece into a ball, then flatten it and roll it out with a rolling pin on a lightly floured surface. Each dough piece should make an 8" circle when flat.

5. You can cook these in the frying pan with a bit of sesame oil over high heat for a minute or two on each side, but we did ours on the barbecue, because of that problem with the heat and the oven and the tears. A minute or two each side - til grilled and bubbly - worked really well.

6. Serve with the above pork recipe and the sliced green parts left over from the scallions!

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5 comments:

  1. This looks absolutely delicious! I just followed the link you posted on LJ, and now I've been sucked into your archives.

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  2. This looks really good! I love pulled pork, but I've never thought about putting an Asian twist on it. Thanks!

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  3. Nice post! I like this and i also like to know more about this and please you update this post for more info.Thanks for this.

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  4. You realize you say mixy and shreddy in this recipe. awesome.

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  5. thanks for sharing.

    ReplyDelete