This is a new Korean take on the mock duck and Hoi-Sin sauce that has been so popular. Delicious served either in steamed bao bun. If you do not have bao buns, it’s equally delicious served with sticky rice and sesame garlic stir-fried vegetables.

Method:

• Place the turkey thigh into a large deep saucepan, cover with cold water and bring to the boil. Cover with a lid and cook at a low/medium boil for 2-3 hours until the meat is falling off the bone.

• Remove from the cooking liquid and leave until cool enough to handle. Shred the meat and remove any remaining fat or gristle.

• While the turkey is cooking make the sauce. Add the soy sauce, chilli flakes if using, grated ginger, garlic, sugar and sesame & vegetable oil to a mixing bowl and stir well.

• Once combined stir in the pureed pear and chilli sauce to taste. If the sauce separates, let it sit for 30 minutes and give it a good stir.

• Pour the sauce over the shredded turkey and mix to combine. Sprinkle with the sesame seeds.

• If serving in bao buns, put a heaped tablespoon of turkey into a bao bun, garnish with the carrot, onion and scatter with chopped coriander.
  
  louismann / thebutchersdaughter