Need we say more than slow cooked pulled, tender pork coated in a Asian-inspired plum sauce? Packs all the flavour for minimal effort.
*If your belly pork has the skin (rind) on, remove it and cook separately to make crackling which can be served in the Bao Buns with the pulled pork. To make perfect crackling – rub salt into the rind. Refrigerate for 1-2 hrs or ideally overnight to allow the rind to dry out. Preheat oven to 200°C (fan assisted). Place rind – skin side up onto a rack which is sat over a shallow baking dish. Roast for 40-45 minutes or until the rind is golden and crispy. Allow to sit for 5 minutes before cutting into pieces.
*To make cucumber ribbons, cut your telegraph cucumber to a length of about 10cm, using a potato peeler or mandolin peel or slice lengthwise into thin ribbons.
*This recipe can be cooked in a casserole dish in an oven 150°C (fan assisted), adding an extra ½ cup of water for 3 ½ - 4 hours or until the meat falls from the bone. Reducing the sauce at the end of cooking on the stove top will not be necessary.
*Replace pork belly with a piece of beef brisket if wished.