Wow! This Thai style pulled pork baguette will become the star of your casual bring a plate gatherings. Prepare the pork in advance so you're ready to serve anytime.
Ingredients
For the pork
- 5 tbsp red curry paste
- 2 pieces palm sugar
- 2 tbsp lime juice
- 1 ½ tbsp fish sauce
- 1 kg piece pork shoulder or leg, skin removed
- ¼ cup Chantal Organics coconut milk
For the slaw
- 3-4 cups cabbage, mix of green and red finely shredded
- 1 cup mung bean sprouts
- 1 large carrot grated
- ½ cup Superb Herb mint leaves finely chopped
For the dressing
- 1 ½ tbsp sesame oil
- 2 tbsp lime juice
- 2 tbsp light soy sauce
- 1 piece palm sugar grated
- 1 tsp fish sauce
For the pineapple and chilli salsa
- ½ fresh pineapple cut in small cubes
- 1 fresh red chilli deseeded and finely sliced
- ¼ cup Superb Herb fresh coriander leaves finely chopped
- 1 lime zest and juice
- ¼ cup Superb Herb fresh mint finely chopped
Instructions
- Turn the slow cooker onto low.
- Mix together 4 tbsp of the measured Thai red curry paste, palm sugar, lime juice and fish sauce. Spread over the surface of the pork.
- Place the pork into the slow cooker. Cover and cook on low for 7-8 hours.
- Remove the pork and stand for 10 minutes while preparing the sauce.
- Skim the fat from the remaining cooking liquor, this is best done by pouring the liquid into a jug. Stand to allow the fat to rise to the top.
- Pour into a saucepan. Add the remaining tablespoon of curry paste. Stir and bring to the boil. Reduce by 1/3. Remove from the heat and stir in coconut milk.
- Pull pork apart into small pieces and return to slow cooker. Pour over sauce and stir through to coat the pork.
- To make the dressing, mix together all ingredients in a bowl and pour over the salad ingredients. Toss until well coated.
- Fill baguettes with the warm pulled pork, Asian style slaw and pineapple salsa.