Pulled pork with okonomiyaki (Japanese savoury pancakes)
- March 2018
- Serves 6 (with plenty of leftover pork)
- Hands-on time 30 min, oven time 8-12 hours
Impress your guests with a Japanese-style brunch of melt-in-the-mouth pulled pork on top of a crispy, savoury pancake. Drizzle with mayonnaise, sriracha and scatter with coriander for a breakfast with layers of flavour.
- 28.8g (5.3g saturated)
- 55.4g (15.7g sugars)
For the best crackling, leave the pork uncovered in the fridge (on the bottom shelf, away from food to be eaten uncooked) during the day to dry out. If you don’t want crackling, start the pork off on a high heat (step 1) for just 10 minutes to sear, then turn the heat down and slow-cook as in the recipe.
You need to start this recipe the night before you want to eat it. You can cook the pork ahead, cover and chill for 2-3 days, then reheat until piping hot to serve.
Gochujang is a sticky, spicy, slightly sweet Korean paste made from red peppers, fermented soybeans and glutinous rice. It’s used as a marinade and a sauce ingredient. Pickled sushi ginger is the thin (often pink) wafer-thin stuff served with sushi. Both are available from Asian grocers and online at souschef.co.uk.
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