Sambal Pulled Pork

Sambal Pulled Pork

Our carefully crafted marinade recipe , enriched with the bold flavors of sambal, strikes the perfect balance between spicy and savory, enhancing the natural juiciness and tenderness of the pork neck. The result? A melt-in-your-mouth pulled pork that will make your BBQ gatherings unforgettable.


  • 1.5 kg / 3.3 lbs pork neck

  • 3 cloves of garlic

  • 1 fresh lime

  • 150 grams / 5 oz sambal oelek

  • 60 ml / ¼ cup seeved tomatoes

  • 3 tbsp sweet soy sauce

  • 1 tbsp sugar

  • 400 ml / 1½ cup Bing Sauce
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How to

  1. Slice up 3 cloves of garlic and add it to a bowl.
  2. Add 1 whole diced onion, the zest of 1 lime along with 2 tbsp of it's juices, 150 grams or 5 oz of sambal oelek, ¼ cup of sieved tomato, 3 tbsp of sweet soy sauce and 1 tbsp of sugar.
  3. Mix it up and add the whole pork neck to the marinade.
  4. Cover it with some aluminium foil and store it in the fridge for at least 24 hours.
  5. Fire up your BBQ and set it up for indirect smoking, at a temperature of 110°C or 230°F.
  6. Add a chunk of apple smoke wood 
  7. Stick in a thermometer to keep track of the cook.
  8. When the core temperature is 70 C or 160 F the pork neck reached its limit of picking up smoke flavour. Wrap it in aluminium foil and let it continue to cook.
  9. When your pork neck reaches a core temperature of 98°C or 208°F it is time to take it off. 
  10. Recreate the Bing Sauce according to it's recipe.
  11. Pull the pork once it has cooled down a bit and pour the excess juices in the aluminium foil over the pulled pork  and add a couple off tablespoons Bing sauce before serving.
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