Sticky pork with pickled apple salad
3
Points®
Total time: 3 hr 20 min • Prep: 20 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
Enjoy traditional Asian pork flavour with a fresh apple salad. This is a great slow cooked meal for summer time. Light, fresh and bursting with flavour.
Ingredients
Pork leg roast, raw
520 g, (Buy 650g) fat trimmed, boneless
Chicken stock
4 cup(s), (1L)
Kecap manis
1 cup(s), (250ml)
Soy sauce
½ cup(s), (125ml), light variety
Fresh ginger
1 tbs, (5cm piece), thinly sliced
Cinnamon quill
1 whole
Star anise
4 individual
Orange rind
1 tbs, (2x2cm strips)
White radish
4 individual, (1 bunch), thinly sliced
Lebanese cucumber
2 medium, peeled into ribbons
Vinegar
1 tbs, white
Caster sugar
2 tsp
Green apple, unpeeled
1 medium, cut into matchsticks
Fresh coriander
1 cup(s), leaves
Fresh mint
½ cup(s), leaves
Instructions
1
Place pork, stock, kecap manis, soy sauce, ginger, cinnamon, star anise and rind in a 4.5 litre (18 cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours) or until tender.
2
Place radish and cucumber in a large bowl. Add vinegar and sugar and toss to combine. Set aside for 5 minutes. Drain and return radish mixture to bowl. Add apple, coriander and mint and toss to combine.
3
Remove pork from cooking liquid. Using 2 forks, coarsely shred pork. Divide pork and salad among serving plates. Spoon ½ cup (125ml) cooking liquid over each plate to serve.
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