To achieve the perfect pulled pork, you should first crisp up the pork by giving it a strong blast of heat in your central oven for 25 to 30 minutes until you get a light crisping on the outside. (Conventional oven around 180°C (350°F) or Gas Mark 4).
The perfect pulled pork needs a quick blast in the oven before covering, and a long slow cook.
Now mix all the ingredients together for the Char Siu Sauce.
Remove the pork and cover it in the Char Siu Sauce. Now cover with foil and place the pork in a simmering oven over night or for at least 10 hours.
In a conventional oven you are looking for a heat of around 120°C (250°F) which is about ½ a Gas Mark for around 6 to 8 Hours.
When you are done the pork should just pull away with a gentle tug, giving you perfect pork. For extra sauce simply mix together some more Char Siu.
Do Chua recipe
For one 12 oz jar -
1 medium-sized carrot, julienned
1 small cucumber, julienned
1 small daikon, julienned
1 tbsp sugar
1/2 tsp salt
1/4 to 1/2 cup white vinegar
Combine ingredients on a baking sheet, then stir after 15 minutes to combine the vegetables and vinegar.
Let sit for a further 30 minutes, then store all ingredients in a 12oz glass jar for ongoing use.
Warm the bread in your Aga cooker, spread a thin layer of pate over the base, then compile ingredients to your taste.