Sticky pork with pickled apple salad
Pork leg roast, raw
520 g, (Buy 650g) fat trimmed, boneless
4 cup(s), (1L)
1 cup(s), (250ml)
½ cup(s), (125ml), light variety
1 tbs, (5cm piece), thinly sliced
1 tbs, (2x2cm strips)
4 individual, (1 bunch), thinly sliced
2 medium, peeled into ribbons
1 tbs, white
Green apple, unpeeled
1 medium, cut into matchsticks
1 cup(s), leaves
½ cup(s), leaves
- 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.
- 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.
- 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.