Thai Pulled Pork With Asian Slaw
- 1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
- 4 tablespoons Thai red curry paste
- 6 tablespoons coconut cream
- 2 teaspoons Thai fish sauce
- 1 lemon grass, stalk finely chopped
- 2 kaffir lime leaves, torn into pieces
For the Asian Slaw
- 2 teaspoons freshly grated ginger, zest and juice of 1 lime
- 1 red chilli, deseeded and chopped
- 1 teaspoon 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 tablespoons freshly chopped coriander
- 1 tablespoon toasted peanuts, roughly chopped
Preheat the oven to 220°C, 200°C Fan, 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 the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Mix together the Thai paste, coconut cream and fish sauce. Rub half the mix all over the pork and keep the rest for later. Fold the pork back up. Roll the pork up again (there is no need to re-tie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns beautifully.
Reduce the oven temperature to 150°C, 130°C Fan, Gas Mark 2. Remove the pork and add the lemon grass and lime leaves to the bottom of the tin. 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.
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork to crisp for 10 minutes. Remove from 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 slaw ingredients in a bowl and pour over the dressing. Toss well to coat all the ingredients.
Shred the pork (with the cooking juices) into chunky pieces with two forks and stir in the rest of Thai paste mix and serve the pork with the slaw for an easy, no effort Thai feast.