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THE DAIRY KITCHEN

Pulled Pork with Yoghurt and Pineapple Herb Salad

By THE DAIRY KITCHEN

Serves 8
Difficulty Easy
Preparation 20 MINS
Cooking 5 HRS 0 MINS
The creaminess of the yoghurt really pulls this dish all together with the spiced pulled pork and herbed pineapple and cucumber salad.

Ingredients

Pulled Pork

1 onion (150g), chopped
4 cloves garlic (16g), peeled
4cm piece ginger (25g), sliced
1 cinnamon quill (5g)
6 black peppercorns
125ml soy sauce
60g palm or brown sugar
125ml black vinegar
2 kg pork shoulder roast

Herb Salad

40ml fish sauce
50g palm or brown sugar, extra
40ml lime juice
2 long red chillies (20g), finely sliced
4 spring onions (40g), julienned
20g coriander leaves
20g mint leaves
200g cucumber, halved, deseeded and sliced
500g peeled and cored pineapple, diced

For Serving

300ml natural yoghurt, for serving

Nutrition (per serve)

Saturated (g) 1
All nutrition values are per serving.

Method

  1. Combine all pulled pork ingredients in a large heavy based saucepan with a lid. Fill with boiling water, to half way up the pork. Simmer over low heat for approximately 5 hours, turning occasionally or until a knife goes all the way through without much resistance.
  2. Remove pork from pot and reserve stock. Remove and discard skin from pork. Shred the pork with two forks, discarding any remaining fat. Add 1 cup of reserved strained stock to shredded meat and toss through.
  3. For the herb salad, combine fish sauce, sugar, lime juice and chilli in a small bowl until sugar dissolves. Just before serving toss remaining salad ingredients into the dressing.
  4. To serve, spread yoghurt over the base of a large serving platter. Top with warm pulled pork and herb salad and dressing.

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