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Pulled Pork Vietnamese Style

This recipe comes to us from the kitchen of Robert Wooller, Chef/Culinary Consultant.

Robert was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.




  • Oil
  • 1 kg rindless, boneless pork belly or pork neck
  • knob of ginger, roughly chopped
  • 4 cloves garlic, crushed
  • 2 small red chillies, roughly chopped
  • sea salt and freshly ground black pepper



Heat oven to 120°C fan forced.

Heat a suitable size stove top/oven dish. When hot add the oil and season the pork with a little sea salt and freshly ground pepper. Seal off and lightly brown on all sides, then add the ginger, garlic, chillies and season with sea salt and freshly ground black pepper.

Pour in some water, enough to come up over about one third of the meat, and place the pan on a low heat. As soon as it starts to boil cover with a lid or tin foil and put in the oven for 2½-3 hrs.

The meat should now be soft and very tender. Leave it to cool slightly in the pan. Pick out the pork and shred the pork by hand with two table forks.

Note: the cooking liquid is not required but could be left to cool, the fat removed and used as a stock for other dishes.


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