Bathe meat and seafood in smoky, aro­matic vapour to en­hance flavour and soften tex­ture.

Crave - - FEATURE -


Leo Kam, co-founder and ex­ec­u­tive chef of smoke­house and butcher CRFT PIT


Pulled pork


Rinse 4kg of pork shoul­der with ice water and pat dry. Slather the meat with 150ml yel­low mus­tard, dust with 100g of pork rub and mar­i­nate overnight in the fridge. Mix a litre of bar­be­cue sauce with 100ml ap­ple cider vine­gar and 200ml ap­ple juice, and baste each piece of pork with the sauce. Add 2kg hick­ory wood chips to the smoker. At CRFT PIT, we smoke ours for 10 to 14 hours un­til the in­ter­nal tem­per­a­ture is 80°C to 85°C, de­pend­ing on the pork. Baste with the bar­be­cue sauce every 30 min­utes to an hour.

Rest for 20 min­utes at room tem­per­a­ture, then at 80°C for one hour for eas­ier shred­ding. Hand-shred the pork and com­bine with the cook­ing juices. Add bar­be­cue sauce as de­sired.

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