Asian Pulled Pork

This is a rather unique way of using red bean paste; something usually reserved for Chinese desserts. But not having much of a sweet tooth myself, I found another use for it: Asian-inspired pulled pork. This pulled pork is rather sweet, but that's off-set by the saltiness of the soy sauce and tangy acidity of the vinegar. 

In my recipe, I used a pressure cooker. But this could very easily be adapted for a low and slow cook in the oven, using a casserole dish with a lid. 

Huge thank you to Formaldehyd3 over on Reddit for the inspiration. 

Makes roughly 8 hearty baps. 

750g pork shoulder steaks

50g Hoisin sauce

50g light soy sauce

50g honey

50g red bean paste

30g black rice vinegar

2 garlic cloves, finely chopped

2cm ginger, finely chopped

Place the pork into the pressure cooker. 

Thoroughly mix the rest of the ingredients then give it a good massage into the pork. 

Pressure cook with the valve closed for 1 1/2 hours. When done, the pork should readily fall apart when provoked. 

Set the pork aside in a bowl and, over a medium high heat, reduce the liquor by half. Pour this tasty, fatty goodness over the pork and toss - ensuring it is all coated. 

Serve in a floury bap with a bed of kimchi.