Asian Inspired Pulled Pork Open Waffwich (Waffle Sandwich)
- 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
- 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.
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.
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.