Asian Inspired Pulled Pork Open Waffwich (Waffle Sandwich)
Pulled Pork:
- 1 kilo pork liempo (whole)
- 2 cups stock (pork or beef)
- 2 pieces medium size onion (chopped)
- 6 cloves garlic (minced)
- 1 cup soy sauce
- 1 cup vinegar
- 1/2 cup brown sugar
- 1 piece star anise
- black pepper (whole)
- 1 tablespoon MAYA Cornstarch (for slurry)
- 1/4 cup water (for slurry)
- 1/4 cup mayonnaise
- coriander leaves (optional)
For Waffle:
- 1 pack MAYA Original “Fluffy n’ Tasty” Hotcake Mix 250g
- 1/4 cup MAYA Cornstarch
- 2 tablespoons oil
- 3/4 cup water
- 1 piece egg
For Pulled Pork
- In a medium-sized pressure cooker, mix, stocks, onions, garlic, soy sauce, vinegar, brown sugar, star anise and black pepper. Mix well.
- Place pork belly inside the pressure cooker and let it boil. Once boiling cover the pressure cooker and let pressure cook for 30 to 40 minutes. Turn-off the heat and let the pressure subside. Set aside and let it cool. Remove the meat from the sauce.
- Remove the pork skin and fat, using two forks, shred the cooked meat and place it in a bowl, and pour ¼ cup of the strained sauce. Toss it up and set aside.
- In a small stock pot, caramelize ¼ cup brown sugar and add 1 cup strained sauce and cornstarch slurry. Let it simmer until sauce thicken up. Set aside and let it cool.
For Waffle:
- Pre-heat and set waffle maker into a medium heat.
- In a bowl, mix, oil, water and egg. Mix well.
- Add hotcake mix, and cornstarch. Mix until well blended.
- Pour ½ cup of hotcake batter mixture onto the pre-heated, lightly greased waffle maker. Let it cook for about 3 to 5 minutes or until golden brown.
Assemble:
- Place 1 piece waffle into a plate and put 2 to 3 tablespoons pulled pork and drizzle on top mayonnaise and thickened sauce. Topped with coriander leaves. Serve.
