Slow-Cooked Pork Shoulder Banh Mi Bowls Recipe – The Meat Box

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Ingredients

1.2kg Pork Shoulder
2 stalks lemongrass, bruised and sliced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp fish sauce
1 tsp Chinese five spice
1 tbsp brown sugar
1 cup chicken stock
Steamed jasmine rice to serve
Fresh cucumber, sliced
Fresh coriander and spring onions to serve

QUICK PICKLED VEGETABLES:

1 carrot, julienned
1/2 daikon or radish, julienned
1/4 cup rice wine vinegar
1 tbsp sugar
1/2 tsp salt

SRIRACHA MAYO:

3 tbsp mayonnaise
1-2 tsp sriracha (to taste)

Cooking Instructions

Make the pickled vegetables: combine rice wine vinegar, sugar, and salt in a bowl. Add the julienned carrot and radish. Toss well and set aside for at least 30 minutes, or overnight in the fridge for best results.
Preheat your oven to 150°C. Combine soy sauce, fish sauce, five spice, and brown sugar in a small bowl. Rub all over the pork shoulder.
Place the pork in a deep roasting dish. Scatter lemongrass and garlic around it. Pour in the chicken stock. Cover tightly with foil.
Slow roast for 3-4 hours until the pork is completely tender and falling apart. Remove foil for the last 20 minutes to caramelise the surface.
Remove the pork and shred with two forks, discarding any large pieces of fat. Pour some of the pan juices over the shredded pork and toss to coat.
Mix together the mayonnaise and sriracha to make the sriracha mayo.
Build your bowls: start with steamed rice, then pile on the shredded pork. Add pickled vegetables, sliced cucumber, fresh coriander, and spring onions.
Drizzle generously with sriracha mayo and serve.

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