Korean Citrus Braised Pulled Pork with Pepsi MAX Lime

Citrus braised pulled pork, a zingy spring onion and ginger dressing, Korean cucumbers, kimchi, and lettuce cups come together to make the most delicious healthy meal.

Done in 2 hours

Serves 4

Dish by Spencer Lengsfield

Ingredients

Pork:

1kgpork shoulder, diced

1onion, quartered

4garlic cloves

1 inchginger

1Asian pear

2spring onions

1 tspsesame oil

2 tbspbrown sugar

2 tbspgochujang

60mlsoy sauce

3limes, juice

500mlchicken stock

Dressing:

1 bunchspring onions, finely chopped

1/2 tbspginger, grated

1garlic clove, grated

1lime, zest and juice

50mlneutral oil

50mlsesame oil

2 tbsptoasted sesame seeds

Salt, to taste

Cucumbers:

1cucumber, thinly sliced

1 tspsesame oil

2 tspKorean chilli flakes

2 tspsoy sauce

To serve:

Lettuce cups

Kimchi

This Korean-inspired pulled pork is the perfect pairing for a Pepsi MAX Lime!

Method

Preheat the oven to 150 C. Start by dicing the pork. Add a splash of oil to a large dutch oven or oven safe pot over medium/high heat. Season the pork with salt, then brown in the pan until all sides have a nice sear. Remove from the pot

Add the aromatics - onion, spring onion, garlic, lime, and ginger. Once the aromatics are softened and lightly charred, remove from the pot and add to a blender (juice the lime).

Add soy, brown sugar, gochujang, pear, sesame oil, and a splash of chicken stock. Blend until smooth.

Return the pork to the pot, and pour over the blended mixture. Top up with chicken stock, then cover and pop into the oven for 3 hours or until tender and easily shred-able.

For the sauce, combine sliced spring onions, grated ginger, sesame oil, lime juice, grated garlic, salt, and sesame seeds. Add some neutral oil if you want to thin it out more. Set aside

Dress the cucumbers - combine the thinly sliced cucumber with soy sauce, sesame oil, and Korean chilli. Leave to sit

Once the pork is tender, remove from the pot and shred. Reduce the sauce left in the pot while the pork is shredded, then mix a few spoonfuls through the sauce

Plate up! Load up your pork onto the platter, then the cucumbers, spring onion sauce, kimchi, and lettuce cups.

What do you think of the recipe?

save recipe

Spencer Lengsfield

follow

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.