Wraps with Spicy Pulled Pork & Asian Slaw

From starting to serving: 7 hours + marinating overnight.  Active time: 20 minutes.

Serves 6.


How the chefs explain it: 

Marinate the pork in the morning. The following morning whack it in the oven. Just before serving shred and dress the veg. Wrap it up.

 

For the Pork

For the Slaw

To Serve

For the Pork

  1. Put the pork, chilli paste, wok sauce and salt in a big zip lock bag and massage thoroughly. Make sure the marinade is covering every last inch of the pork.
  2. Leave in the fridge to marinate overnight.
  3. Add the stock & vinegar to an ovenproof dish or dutch oven and add the pork and all the marinade.
  4. Cover tightly with a lid or tin foil and cook at 150°C for three hours, uncover and cook for a further 3-4 hours.
  5. Remove the pork from the oven and use a fork to pull the pork into shreds or small chunks.

For the Slaw

  1. Combine all the ingredients other than the veg, herbs & nuts in a large bowl and whisk to combine.
  2. Add the herbs and veg and toss well to coat.
  3. Garnish sesame seeds and peanuts.

To Serve

  1. Warm the wraps or the buns on a hot griddle or bbq.
  2. Serve everything at the table and let your guests dig in.

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