Korean Pulled Pork

Name: Korean Pulled Pork
Yield: Makes about 690 g (1½ lb)
Cuisine: Korean
Ingredients: 120 ml (4 fl oz) orange juice; 2 tbsp soy sauce; 2 tbsp doenjang (Korean soya bean paste); 2 tbsp doenjang (Korean soya bean paste); 2 tbsp gochujang (Korean chilli paste); 2 tbsp gochujang (Korean chilli paste); 1½ tsp gochugaru (Korean chilli flakes); 1½ tsp gochugaru (Korean chilli flakes); 3 limes, halved; 1.8 kg (4 lb) boneless pork shoulder, cut into 5–7.5 cm (2–3 in) pieces and trimmed of excess fat; 1 large onion, quartered; 1 large navel orange, halved; 5 cloves garlic, smashed; 1 (5 cm/2 in) knob fresh ginger, thickly sliced and smashed; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Makes about
690 g

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

I use this pulled pork recipe for my Korean Pulled Pork Quesadillas, Pulled Pork Chilaquiles and Kimchi Pulled Pork Disco Fries. It can also be used in fried rice and bibimbap or topped with a fried egg and served with rice.

Ingredients

120 ml (4 fl oz) orange juice
2 tbsp soy sauce

Asia
Korea
Main course

Method

Preheat the oven to 150°C/300°F/Gas mark 2.

In a large, wide, ovenproof heavy-based pot, whisk together the orange juice, soy sauce, soya bean paste, chilli paste, chilli flakes, the juice of 1 lime and 475 ml (16 fl oz) water until smooth. Add the pork, onion, orange halves, g