Photo of Sticky pork with pickled apple salad by WW

Sticky pork with pickled apple salad

10
10
10
SmartPoints® value per serving
Total Time
3 hr 20 min
Prep
20 min
Cook
3 hr
Serves
6
Difficulty
Easy
Light, fresh and sweetly aromatic, this Asian-inspired dish is a brand new take on pork and apple sauce

Ingredients

Pork leg joint, lean, raw

520 g, 650g pork leg joint, fat trimmed

Chicken stock cube(s)

2 cube(s), 1 litre stock

ABC Kecap Manis (Sweet Soy Sauce)

200 ml

Blue Dragon Light Soy Sauce

125 ml

Root Ginger

10 g, thinly sliced

Cinnamon Stick

1 stick(s)

Star Anise

4 individual

Orange(s)

1 zest(s) of 1

Radish

4 medium, thinly sliced

Cucumber

1 individual, medium, cut into ribbons

White Wine Vinegar

1 tablespoons

Caster Sugar

2 teaspoons

Apple(s)

1 medium, cored and cut into matchsticks

Coriander, fresh

30 g

Mint, Fresh

15 g

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Kecap manis can be found at most major supermarkets or online. But, it’s easy to make it yourself. Makes 240ml (6 servings): Mix 150ml soy sauce with 75g light brown sugar in a small pan, adding some aromatics – 1 clove garlic, 20g sliced ginger and 1 star anise. Simmer until the sugar has dissolved, then bring to a gentle boil. Remove from the heat and leave to cool – the sauce will thicken further. Discard the aromatics before using as a marinade or in stir-frys. The SmartPoints per serving are Green (4), Blue (4), Purple (4).

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