Gochujang Pulled Pork with Spicy Beansprout Salad

Since discovering how easily  the slow cooker produces pulled pork,  I have been dying to try another recipe.  Having shown almost superhuman self restraint in leaving  it almost a month since the Chipolte Pork Tacos , I rewarded the household with more pulled pork this time using Korean red chilli pepper paste (GochuJang) a spicy red pepper paste that makes delicious pork ribs or pork wraps.

To make the Gochujang Pulled Pork,   I removed the skin from the 1kg shoulder of pork leaving a small amout of fat on the meat  ( I want to make some Pork Scratchings so the skin is currently salting in the fridge). I spread the shoulder generously with 3 tbsp of the paste , and put the shoulder into the slow cooker on  low for 6 hours ( I turned and basted the pork half way through cooking)   If you don’t have a slow cooker putting the meat in a Le Cruset in the oven at 140deg or wrapped foil for 4 hours would have the same effect.

After cooking the meat pulled apart, I didn’t bother grilling it as it seemed to have toasted nicely on the exposed edges. It is best served warm but can easily be reheated in a warm oven.


I wanted something fresh and  cruncy to cut through an another asian influence came through a crunchy Thai beansprout salad. This salad  usually forms the basis of a warm chicken , prawn or mushroom salad.  I could happily eat this mix by itself.   You can use an combination of beansprouts, carrots, spring onions cabbage,  lettuce , fresh herbs ( coriander and/or mint ), fresh ginger but the essential ingredient for me is ;  the dressing a zingy mix of fresh chilli, fish sauce ,sugar  soy sauce and rice wine vinegar and a topping of freshly toasted ground rice

Spicy Beansprout Salad with Thai Dressing and Toasted Rice

This version  beansprouts, white cabbage and roughly chopped fresh coriander leaves and stalks
Dress the salad a few minutes before serving mix well and top with toasted rice

4 tbsp of light soy sauce
2 tbsp of fish sauce
4 tbsp of rice wine vinegar
1 fresh red chilli 
1 thumb of ginger finely chopped

Toasted Rice , pop the rice either  on a baking tray  under the gril or in a hot pan for a few minutes until it turns golden brown, shaking a few times. Grind until it is as fine as granulated sugar in a mortar and pestle or spice grinder.


To serve the pork and salad I put on the table  warm Chinese pancakes and Lettuce Leaves.  I have plenty of the pancakes  in the freezer, traditionally used for serving Crispy Duck,  they just need a few minutes in a steamer or microwave for 30s to warm through.  The lettuce leaves were little gem , brilliant little scoops

A really delicious dish eaten with fingers that lets people have as much or as little pork as they want , if you don’t fancy the pork , slices of warm chicken, tofu  or prawns would work


photoSpicy Korean Pork Spare Ribs (Dwaeji Galbi)



  1. Where do you get your pancakes from? Or do you make them, in which case, can you post the recipe, please? I know it’s just flour and water, but it’s the quantities and method that get me. I did try once and ended up with fried glue.

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