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Sticky pork with pickled apple salad

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.


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


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.