Sticky pork with pickled apple salad
10
Points®
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
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
Orange
1 zest(s) of 1
Radish
4 medium, thinly sliced
Cucumber
1 individual, medium, cut into ribbons
White Wine Vinegar
1 tablespoon(s)
Caster Sugar
2 teaspoon(s)
Apple
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.
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