Lemongrass pulled pork rolls
12
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 6 • Difficulty: Easy
Tender pulled pork, flavoured with lemongrass, fresh ginger, soy sauce and red wine vinegar. Paired with fresh cabbage, bean and capsicum salad served in a wholemeal bread roll.
Ingredients
Pork scotch roast, raw
900 g, cut in half
Fresh lemongrass
2 piece(s), stalks, bruised
Garlic
2 clove(s), finely chopped
Brown onion
1 medium, finely chopped
Fresh ginger
3 tsp, finely grated
Soy sauce
1½ tbs
Fish sauce
1 tbs
Beef stock
¾ cup(s), (185ml)
Rice wine vinegar
20 ml
Granulated stevia sweetener
20 g, (1 tbs)
Chinese cabbage (wombok)
300 g, shredded
Green string beans
100 g, thinly sliced diagonally
Red capsicum
1 medium, thinly sliced
Light whole egg mayonnaise
1 tbs
Wholemeal bread roll
6 medium
Fresh coriander
1 tsp, springs
Instructions
1
Place pork, lemongrass, garlic, onion, ginger, soy and fish sauces, stock, vinegar and stevia in a medium saucepan and heat over high heat (see tips). Bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until pork is tender. Transfer pork to a plate.
2
Bring cooking liquid to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until reduced by half. Remove lemongrass.
3
Meanwhile, using 2 forks, coarsely shred pork. Return pork to cooking liquid. Stir to combine.
4
Combine wombok, beans and capsicum in a bowl. Spread bread bases with mayonnaise. Top with pork, cabbage mixture and coriander. Sandwich with roll tops to serve.
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