Thai pulled pork

Fancy a bit of pulled pork with a punch? Then this wee number is the one for you! Superbly tender and succulent served with a wonderfully contrasting crispy slaw…delish ❤️

For the Pork
1.6kg Boneless Pork Shoulder
2 tbsp Thai Red Curry Paste
6 tbsp Coconut Cream
2 tsp Thai Fish Sauce
1 Lemongrass Stalk, finely chopped
2 Kaffir Lime Leaves, torn into pieces

For the Asian Slaw
Finely Grated Zest and Juice of 2 Limes
2 tsp Fresh Ginger, peeled and grated
1 Red Chilli, deseeded and chopped
1 tsp Light Brown Sugar
2 Large Carrots, peeled and grated
8 Radishes, trimmed and finely sliced
4 Spring Onions, trimmed and finely sliced
1 Cucumber, seeds removed and cut into julienne strips
4 tbsp Fresh Coriander, chopped
1 tbsp Toasted Peanuts, roughly chopped

Preheat oven to 220c

Line a roasting tin with foil, leave enough overlap to cover the pork later.

Unroll the pork and dry it off with kitchen roll and place in the tin.

Mix the curry paste, coconut cream and fish sauce.

Rub half of the mixture over the pork both sides and roll up again.

Place in the oven for 30 mins uncovered to enable the top to brown.

Turn the oven down to 150c, remove the pork, and add the lemon grass and lime leaves to the bottom of the tin. Return the pork and cover with the foil.

Cook for at least 5 hours or until totally tender.

At the end, increase the oven to 220c and uncover the pork. Allow to cook for ten minutes to crisp up. Remove from oven, cover with the foil and allow to rest for 30 mins.

While resting make the slaw. Start by mixing the limes juice, zest, chilli, ginger and sugar. Stir until the sugar dissolves.

Add the rest of the prepared slaw ingredients to a bowl and pour over the dressing, toss to ensure everything is coated.

Finally, using two forks, shred the pork into chunky pieces and stir in the rest of the paste and mix well.

Serve with the slaw….enjoy this delightful wee combination! X


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