Moo Shu Pork

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Pulled Pork Burger

We took advantage of a ½ price offer on Pork Shoulder a few days ago. Even the smallest joint was a bit too much for us in one meal. So we had probably about 400g of cooked shoulder in the fridge. So an old kitchen trick from our time at The Inn on The Green came into play. We often had bits and bobs left from the Sunday Carvery and the best way to deal with previously cooked Pork is to basically cook it to death in a sauce and run a fork though it. You’ve got DIY pulled Pork and it’s made from waste effectively. Works really well on a burger!

Ingredients:-

Chilled previously cooked Pork Shoulder
1l of Beef stock
Tomato Puree
Tomato Sauce Jurk Sauce

Method:-

We used a pressure cooker, but you can do this in a covered pan with ease.

Pan Method:-

(1) Submerge the cooked Pork in the Stock and bring up to the boil.
(2) Reduce to a simmer and cook for several hours until the meal starts to fall apart. Top up with water as required.

Pressure Cooker Method:-

(1) Add the Stock and Pork to the pressure cooker and seal the lid.
(2) Set the Pressure Cooker for ‘Stew’ and power it up.
(3) The cooking time will be about 30 minutes, but just add time if required.

Combining the Sauce:-

(1) Drain the Pork.
(2) Using a couple of forks strip it into shreds.
(3) Set aside any fatty bits or gristle. (If you don’t already have one a Cat or Dog are cool accessories at this stage! But remember you keep them for life!!!!)
(4) In a large bowl mix in the sauces with the hot pulled Pork.

Sue isn’t overly keen on pre-made BBQ Sauce, but this was as near as you’re likely to get flavour wise and it was really good in our burgers.

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Details: Written by Tony Carson; Category: Recipes; Created: 10 October 2021

Moo Shu Pork recipe, eat well on universal credit

“Moo shu pork is a dish originating from China in the late 1960s, and has since become a staple of Chinese-American cuisine. Traditionally, moo shu pork consists of sliced pork, cucumber, and scrambled eggs, stir fried together in sesame or peanut oil with mushrooms.” OK, sounded good to us….

Ingredients for the marinade:-

225g of lean Pork, thinly sliced
1 Tbsp of Soy Sauce (Gluten free for us)
1 Tsp of Shaoxing Wine
1 Tsp of Cornflour
½ Tsp of Sesame Oil
½ Tsp of fresh Ginger, minced
2 Tbsp of Oil

Main Ingredients:-

3 Eggs, beaten
1 Tsp of Shaoxing Wine
¼ Tsp od Salt
2 Spring Onions, chopped
1 Cucumber, de-seeded and chopped
35g of Wood Ear Mushrooms, soaked over night
1 Tbsp Soy Sauce (Gluten free for us)
1 Tbsp of Oyster Sauce
2 Tbsp of Water
Salt and Pepper to season
Oil to fry

Method:-

(1) Mix the marinade ingredients and add the Pork.
(2) Set aside for 30 minutes.
(3) Whisk together the Egg, Shaoxing Wine and Salt
(4) Heat a little Oil over a high heat in a Wok or large frying pan.
(5) Add the Eggs and quickly scramble.
(6) Remove from the pan and set aside to drain.
(7) Add a little extra Oil and reheat the wok over a high heat.
(8) Add the Pork and sear until lightly browned on all sides.
(9) Add the Spring Onions and stir in.
(10) Next add the Cucumber and Wood Ear Mushrooms and stir in.
(11) Add the Shaoxing Wine, Soy Sauce, Oyster Sauce and water.
(12) Stir for a further minute and then add the scrambled Egg.
(13) Season with Salt & Pepper to taste and serve.

We would not usually think to add Cucumber to a cooked dish, but this really worked. There’s a small Chinese store just down the road which is great for things like the dried Wood Ear Mushrooms.

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