- 1kg pork rashers
- 1 brown onion, finely chopped
- 2 tablespoons finely grated fresh ginger
- 2 garlic cloves, crushed
- 1 cup (160g) finely-chopped palm sugar
- 1/4 cup (60ml) soy sauce
- 1 cup (250ml) water
- 2 whole star anise
- 1 cinnamon stick
- 2 tablespoons fish sauce
- Steamed jasmine rice, to serve
- 2 pink grapefruits, peeled, segmented, reserving any juice
- 1/2 cup (80g) toasted macadamias, coarsely chopped
- 1 cup coriander leaves
- 1 cup Thai basil leaves
- 1 cup mint leaves
- 1 tablespoon fish sauce
- 1 tablespoon finely grated palm sugar
- 1 teaspoon sesame oil
- Step 1Heat a large saucepan over high heat. Add half the pork rashers and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a plate. Repeat with remaining pork.
- Step 2Add the onion, ginger and garlic to the pan and cook, stirring, for 5 minutes or until golden. Add the pork rashers, sugar, soy sauce, water, star anise and cinnamon stick and bring to the boil. Reduce heat to low and cook, covered, turning occasionally, for 1 1/2 hours or until pork is very tender.
- Step 3Add the fish sauce and increase heat to high. Bring to the boil. Cook for 5 minutes or until sauce thickens. Remove from heat and set aside to cool.
- Step 4To make the grapefruit salad, combine the grapefruit, macadamias, coriander, basil and mint in a large bowl. Whisk together the grapefruit juice, fish sauce, palm sugar and sesame oil until sugar dissolves. Drizzle over the salad and gently toss to combine.
- Step 5Remove the pork from the sauce and thickly slice. Place the salad among serving plates and top with pork. Serve with steamed rice, if desired.
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ian Wallace
- Publication: Notebook: