Dutch Oven Char Sui Pork


Buffalo Chicken Meatballs
Buffalo Chicken Meatballs

    Ingredients For The Sauce

    • 1/4 cup Soya Sauce
    • 1/4 cup Hoisin Sauce
    • 3 Tbsp Ketchup
    • 3 Tbsp Honey
    • 2 tsp Chopped Garlic
    • 2 tsp Chopped Ginger
    • 1 tsp Dark Sesame Oil
    • 1/2 tsp Five Spice
    • 2 lbs Pork Butt
    • 1/2 cup Chicken Broth 

Serves 6

Technique Used

  • All Purpose

Equipment Used


Combine first 8 ingredients in a small bowl, stirring well with a whisk.
Place in a large zip-top plastic bag. Add pork to bag; seal.
Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in the Dutch Oven.
Cook for 8 hours @ 93'C (200'F)
Remove pork from Dutch Oven using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker.
Cover and cook for 30 minutes or until sauce thickens.
Shred pork with 2 forks; serve with sauce.