You will need

7 litre and cover

large mixing bowl

Cutting board

French chef knife

Scalloped slicer

 

Ingredients

1 White onion roughly diced

1 2-2.5kg skinless pork shoulder

1 stalk of lemongrass

2 garlic cloves, crushed

2 tbsp grated ginger

1/2 cup Char Siu sauce

1/2 cup Rice Wine vinegar

1 tbsp fish sauce

1 tbsp soy sauce

2 tbsp sugar

24 small brioche buns or small bread rolls

extra Char Siu sauce from serving

Asian Slaw Ingredients

2 cups finely shredded wombok cabbage

1 small carrot, peeled and shredded or finely grated

8-10 snow peas, trimmed and thinly sliced on the diagonal

1/2 cup torn coriander leaves

1/2 cup mint leaves

2 green shallots, thinly sliced on the diagonal

1/4 cup rice vinegar

2 tbsp brown sugar

2 tbsp fish sauce

large garlic clove finely chopped

1 small red chilli, seeded and finely diced

 

Method

In the base of the 7 litre scatter the onion and place the pork on top.

In a jug, combine the garlic, ginger, char siu sauce, vinegar, fish sauce, soy sauce and sugar. Stir to combine and pour over the pork and cover with your temperature control open. 

Turn the burner over to a medium heat and wait for whistle to sound. Turn to low and cook for 8 hours. When cooked, the pork should just full off the bone or through a fork. Place onto a large tray that will collect the juices and gently pull the meat apart with 2 forks. Before returning the pork to the juices, skim off any excess fat. Return the pork to the stock pot and gently toss through the pan juices. Cover and keep warm. 

To make the Asian slaw, take the large mixing bowl and toss together the cabbage, carrot, snow peas, herbs and shallots. 

Combine rice vinegar, sugar, fish sauce, garlic and chilli in a jar and shake until sugar has dissolved. 

Just before serving, toss the dressing through the slaw ingredients. 

Set the pork, salad, extra char siu and the buns on the counter top or table and let the guests help themselves.