Pork Gyoza

Catching up with some friends a couple of weeks ago they suggested we make gyoza. Well ever since then, we have had gyoza on the mind! Gyoza, are a Japanese-style dumpling typically filled with ground meat and / or vegetable filling, wrapped into a wrapper then sealed pressing the edges together or crimping. These juicy little parcels are so delicious given their prominent flavours are typically pork mince, cabbage, sesame oil, garlic and ginger! To finish the dumplings are pan fried giving them an added texture and served with soy sauce – seriously you will be devouring these as long as your don’t burn your mouth!

To make our pork gyoza recipe we used the traditional base of pork mince, cabbage, sesame oil, garlic and ginger then added a few of our own favourite ingredients including – coriander, chilli, shitake mushrooms, soy sauce and hoisin sauce. Now getting all the ingredients mixed together was the easy bit. It does take some time to make the dumplings if you haven’t made them before. And unfortunately Brooke didn’t have much luck with the pinching technique and opted to press the edges together with a fork which still gives it a nice edge.

To cook simply pan fry them in a heated pan with some vegetable oil for 2 -3 minutes. This will give the gyoza a lovely golden colour. Don’t stress if your gyoza do stick a little as this is where their other name originates from – potstickers – given their tendency to stick to the pan! You may need to add a little more oil and they should come free. If one burst though consider it a taste tester!

We served our pork gyoza with soy sauce and some fresh chilli and they were delicious. I can’t wait to experiment with some other combinations!

Pork Gyoza IngredientsPork Gyoza Recipe IngredientsPork Gyoza MixturePork Gyoza MixturePork GyozaGyozaPork Gyoza Recipe

Pork Gyoza
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Gyoza made with pork mince, cabbage, sesame oil, garlic and ginger then added a few of our own favourite ingredients including – coriander, chilli, shitake mushrooms, soy sauce and hoisin sauce.
Recipe type: Pork
Cuisine: Japanese
Serves: 8
  • 250 g pork mince
  • ¼ cabbage, shredded
  • 100 g shitake mushrooms, diced
  • 2 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 1 tsp red chilli, thinly diced
  • 2 tsbp coriander, chopped
  • 2 spring onions, thinly sliced
  • 1 tsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp white pepper
  • 2 tbsp vegetable oil
  • 36 won ton wrappers
  • Soy sauce for serving
  1. In a large bowl combine mince, cabbage, mushrooms, garlic, ginger, spring onions, chilli, coriander, pepper and sauces. Mix well.
  2. To assemble place 1 tsp of the mixture into the centre of each wrapper. Using your finger, rub the edge of the wrappers with a little water.
  3. Fold the dough over the filling to create a half moon. Pinch the edges together or use a fork to seal.
  4. Heat oil in a large pan over a medium heat. Add the gyoza and cook until golden and crispy.
  5. Serve immediately with soy sauce.


Asian BBQ Pork Ribs

A couple of months ago you might remember Brooke bought a slow cooker? When Brooke said she wanted one, she said she would use it all the time and it wouldn’t just become another kitchen appliance. I was sold a story that she would use it all the time to make things like casseroles, soups and slow cooked meats. So far I have only seen Pulled Pork Tacos.

However on this lazy weekend, the meat gods answered my prayers and Brooke finally made ribs for me! Asian BBQ Pork Ribs! Again I think I was more impressed how easy slow cookers are to use.

To make this recipe you simply combine all the ingredients (apart from the ribs) together to make a sauce. Then you simply place the ribs meat side up in the slow cooker and pour the sauce over the pork spare ribs. From here leave the ribs to cook for 6 – 8 hours on a low heat and voila! Asian BBQ Pork Ribs!

Now the ribs we used were pork spare ribs and they had quite a lot of fat on them. Don’t worry though. Not only will the fat add to the flavour, when the pork cooks the fat will drip down making the pork meat extremely tender. It is also really easy to pull apart from the meat when you’re eating them.

To serve remove the ribs from the slow cooker and dress with some fresh spring onion and sesame seeds.

Asian BBQ Pork Ribs IngredientsPork Spare RibsAsian BBQ Pork Ribs SauceSlow Cooker Asian BBQ Pork RibsSlow Cooker Asian BBQ Pork Ribs

Asian BBQ Pork Ribs
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Slow Cooker Asian BBQ Pork Ribs dressed with some fresh spring onion and sesame seeds.
Recipe type: Asian BBQ Pork Ribs
Cuisine: Asian
Serves: 2
  • 1kg pork spare ribs
  • ¼ cup soy sauce
  • ¼ cup plum sauce
  • 3 tbs tomato sauce
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  1. Place the ribs in slow cooker with meat side of ribs facing up.
  2. Mix all the ingredients together and pour over the ribs making sure ribs are completely covered.
  3. Cook on a low heat for 8 hours.
  4. Serve with fresh spring onion and sesame seeds.


Pulled Pork Tacos

After Brooke’s recent purchase of a slow cooker, she was determined to make anything that meant she got to use it. With my subtle suggestion of pulled pork, it was a done deal and we were having pulled pork tacos for a late lunch!

There are many variations to pulled pork and we may have gone down a more southern style, but it still worked in taco’s given the various spices this recipe uses.

If you are willing to wait for the meat to cook, this recipe really is one of the easiest things to make – and with the slow cooker makes it even easier! We bought all the ingredients the night before so we could make the pork first thing in the morning. To start you need to make a simple spice rub, and a BBQ sauce (both require similar ingredients). Once you have made your spice rub, simply roll the meat in the rub and place it in the cooker with half the BBQ sauce. We wanted the pork ready in time for a late lunch, so cooked the pork on a higher temperature for a shorter time (still a solid 5 hours).

The beauty of the slow cooker is you can leave the meat to cook, while you can leave the house. While the pork cooked, we headed off to the markets for some fresh ingredients to top off our pulled pork tacos.

When we returned, the house was full of of delicious aromas and the meat was perfectly cooked. All that was left to do was simply pull the pork apart (which really just fell apart it was so tender), and dress with the remaining sauce.

We served our pork with tortillas, fresh avocado, tomato, onion, coriander and sour cream. This is definitely a recipe I will be wanting again! Yummo!

If your looking for other Mexican recipes to accompany the pulled pork tacos then check out our simple guacamole recipe or tomato salsa recipe.

Spice Rub and BBQ Sauce IngredientsPork Spice RubPork Spice Rub and BBQ SaucePulled Pork TacosPulled Pork Tacos

Pulled pork tacos – Recipe Instructions

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Pulled Pork Tacos
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Pulled pork tacos with fresh avocado, tomato, onion, coriander and sour cream.
Recipe type: Pork
Cuisine: Mexican
Serves: 6
BBQ Sauce
  • ½ cup ketchup
  • 2 Tbsp + 2 tsp brown sugar
  • 2 Tbsp + 2 tsp apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon red pepper flakes
  • Pinch salt and freshly ground black pepper
Spice Rub
  • 2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • ½ teaspoon cayenne
  • 1.5 Kgs boneless pork shoulder or loin, excess fat trimmed
  • Salt and freshly ground black pepper
  1. For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.
  2. For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.
  3. Place the pork in a slow cooker insert. Add ½ cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.
  4. Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.
  5. Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce.