A delicious dish of Thai pulled pork with Asian slaw.
Preparation Time: 20 Minutes
Cooking Time: Around 6 Hours
1.6kg Shoulder of pork (remove skin/rind)
4 tbsp Thai red curry paste
6 tbsp coconut cream
2 tsp Thai fish sauce
1 stalk of lemon grass, finely chopped
2 kaffir lime leaves, torn into pieces
For the Asian Slaw
Finley grated zest and juice of 2 limes
2 tsp freshly grated ginger
1 red chilli, seeded and chopped
1 tsp light brown sugar
2 large carrots, peeled and grated
8 radishes, thinly sliced
4 Spring onions, thinly sliced
1 cucumber, seeds removed and cut into thin strips
4 tbsp freshly chopped coriander
1 tbsp toasted peanuts, roughly chopped
- Preheat your oven to 220C (fan 200C), Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Loosely fold the foil back for now. Remove any string, unroll and lay flat on the tray.
- Mix together the Thai paste, coconut cream, and fish sauce. Rub half the mix all over the pork and keep the rest for later. Roll the pork up again ( no need to retie with string) and put in the oven for 30 minutes leaving the top uncovered so it browns.
- Turn the oven down to 150C (fan 130C), Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tray. Fold the foil over the top of the joint. Put it back into the oven and let it cook lazily for at least 5 hours or until tender.
- Turn the oven to 220C (fan 200C), Gas Mark 7. Uncover the pork to crisp for 10 minutes. Take it out of the oven, cover with foil and let it rest for 30 minutes. Remove the lime leaves.
- While the pork is resting, make the slaw. Mix together the lime zest and juice, ginger, chilli and sugar and stir until the sugar dissolves. Place the rest of the slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients.
- Shred the Pork (with the cooking sauce)into chunky pieces with two forks and stir in the rest of the Thai paste mix.