Hand-Shredded Pork

Serving 24
Preparation Time 30 mins
Skill Easy

9kg Pork
8 cups Soy Sauce
8 cups Orange Juice
907g Crushed Ginger
3 cups Dried Szechuan Chilies
20pcs Star Anise
¾ cup Oyster Sauce
¾ cup Shaoxing Wine
¼ cup Sesame Oil
2 ¼ cup Vegetable Oil
24 cups Shredded Cabbage
12 cups Bean Sprouts
¼ cup Minced Garlic
¼ cup Minced Ginger
6 cups Julienned Scallions
12pcs Sliced Red Fresno Chillies
120pcs Lettuce Cups


  1. Combine the shredded pork, soy sauce, orange juice, sliced ginger, Szechuan chilies, and star anise in a large pot. Add enough water to cover the pork.
  2. Bring the mixture to a boil, and then transfer the pot to a 350°F oven. Cook for 2 to 3 hours or until the pork is fork-tender.
  3. Once the pork is cooked, remove it from the pot and allow it to cool. Shred the pork by hand into smaller pieces.
  4. Strain the braising liquid and chill it. Once chilled, remove the solidified fat from the top.
  5. For each serving, mix together 1½ tablespoons of the reserved pork braising liquid, 1½ teaspoons of oyster sauce, 1½ teaspoons of Shaoxing wine, and ½ teaspoon of sesame oil. Set this liquid mixture aside.
  6. Heat 1½ tablespoons of vegetable oil in a wok or sauté pan. Add in the shredded pork and stir-fry until seared.
  7. Add 1 cup of shredded cabbage and mix well. Stir in ½ cup of bean sprouts, ½ teaspoon of minced garlic, ½ teaspoon of minced ginger, and the liquid mixture you set aside earlier. Stir-fry for 1 to 2 minutes or until the cabbage is wilted.
  8. Add ¼ cup of chopped scallions and half a thinly sliced Fresno chili.
  9. Serve the shredded pork on a platter and arrange 5 lettuce leaves around it.
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