Photo of Sticky pork with pickled apple salad by WW

Sticky pork with pickled apple salad

Points® value
Total Time
3 hr 20 min
20 min
3 hr
Light, fresh and sweetly aromatic, this Asian-inspired dish is a brand new take on pork and apple sauce


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

125 ml

Root Ginger

10 g, thinly sliced

Cinnamon Stick

1 stick(s)

Star Anise

4 individual


1 zest(s) of 1


4 medium, thinly sliced


1 individual, medium, cut into ribbons

White Wine Vinegar

1 tablespoon(s)

Caster Sugar

2 teaspoon(s)


1 medium, cored and cut into matchsticks

Coriander, fresh

30 g

Mint, Fresh

15 g


  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.


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.