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Photo of Lemongrass pulled pork rolls by WW

Lemongrass pulled pork rolls

Total Time
2 hr 20 min
20 min
2 hr
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.


Pork scotch roast, raw

900 g, cut in half

Fresh lemongrass

2 piece(s), stalks, bruised


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


  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.


TIPS: Shredded pork mixture can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Place the pork side by side in the pan; the liquid should come about halfway up the sides. Add a little more liquid if it’s evaporating too quickly.