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Japanese BBQ pulled pork buns with furikake

Japanese BBQ pulled pork buns with furikake

Who doesn't like pulled pork? Maybe vegetarian and vegans. Well this dish aint for them. Slow cooking the pork in a dashi and soy stock until its tender. Shredding and mixing with the broth and bull dog sauce (Japanese BBQ sauce or tonkatsu sauce) you get a rich fruity umami flavoured meat. Then chuck it in some dough and bake. Eat it hot. Eat it cold. Put one in your pocket and eat it the bus stop. 

Makes 8

Notes...

Pork shoulder. You will only need approx 480g of pork for this recipe. So you will have left overs for another dish like brown rice congee.

Bull dog sauce and dashi stock can be brought at most Asian grocers.

Furikake is a Japanese rice seasoning. There are many types available any one would work fine. It can be used on other dishes like stir fries, Asian rice dishes, soups etc. Just sprinkle on top.

Extra dashi stock can be used for a killer soup or brown rice congee.

The pork skin can be placed back in oven to crisp up and make crackling. Its definetly worth it!

Brown rice congee, pulled pork and a fried egg

Brown rice congee, pulled pork and a fried egg

Smoked ham hock & white fungus soup

Smoked ham hock & white fungus soup