Sticky pork with pickled apple salad
Pork leg joint, lean, raw
520 g, 650g pork leg joint, fat trimmed
Chicken stock cube(s)
2 cube(s), 1 litre stock
Sweet Soy Sauce
200 ml, kecap manis
Light Soy Sauce
10 g, thinly sliced
1 zest(s) of 1
4 medium, thinly sliced
1 individual, medium, cut into ribbons
White Wine Vinegar
1 medium, cored and cut into matchsticks
- Place the pork leg, stock, kecap manis, soy sauce, ginger, cinnamon stick, star anise and orange rind in a slow cooker. Cook, covered, on High for 3 hours (or Low for 6 hours), or until tender.
- To make the salad, toss the radishes, cucumber, vinegar and sugar in a large bowl. Set aside for 5 minutes. Drain, then return to the bowl along with the apple, coriander and mint, and combine.
- Remove the pork from the cooking liquid and shred using 2 forks. Divide between 6 plates, along with the salad. Spoon a little cooking liquid over each plate to serve.