Serve this tender pulled pork in crispy lettuce leaves for a fresh weeknight meal.


  • 1 tablespoon peanut oil
  • 1.8kg Australian Pork boneless forequarter roast
  • 5 spring onions, chopped
  • 10cm-piece ginger, chopped
  • 4 garlic cloves, chopped
  • 2 star anise
  • 2 cups (500ml) chicken stock
  • 1/2 cup (125ml) soy sauce
  • 1/2 cup (125ml) mirin
  • 2 cups (300g) cooked white rice
  • 12 iceberg lettuce leaves
  • 1 small red onion, thinly sliced
  • 1/2 cup coriander leaves
  • 2 small red chillies, thinly sliced


  1. Heat oil in a large saucepan over high heat. Add pork and cook, turning, for 10 mins or until outside is golden. Remove from pan.
  2. Add spring onion, ginger, garlic and star anise to pan. Cook, stirring, for 3 mins or until onion starts to brown. Add stock, soy sauce, mirin and 1 cup (250ml) water. Bring to the boil. Return pork to pan. Reduce heat to medium low. Simmer, covered, for 2 hours or until pork is tender. Transfer to a heatproof bowl. Remove and discard rind from pork. Use two forks to shred pork.
  3. Divide rice among lettuce leaves. Top with pork, onion, coriander and chilli.