Sticky pork with pickled apple salad

Total Time
3 hr 20 min
20 min
3 hr
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.


lean pork leg roast

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)


4 individual, (1 bunch), thinly sliced

lebanese cucumber

2 medium, peeled into ribbons


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


  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.


TIP: Use a vegetable peeler to slice cucumber into thin ribbons.

Start eating better than ever!