Tamarind and pineapple pork with rice noodle salad

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Tamarind and pineapple pork with rice noodle salad

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  • 0:30 Prep
  • 2:15 Cook
  • 6 Servings
  • Capable cooks

Sweet and sour pineapple and tamarind are the key ingredients in this dish. Toss through noodles with aromatic herbs for a hearty asian salad. Make this recipe up to 1 month ahead.

Featured in
Noodle recipes, Pork recipes

Ingredients

  • 200g fresh pineapple, peeled, chopped
  • 1 1/2 tablespoons coconut oil
  • 1.9kg boneless pork shoulder roast, rind removed, fat trimmed, cut into 8cm pieces
  • 170g French shallots, finely chopped
  • 5 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, grated
  • 3 star anise
  • 2 lemongrass stems, halved, bruised
  • 2-3 long fresh red chillies, thinly sliced, to taste
  • 2 tablespoons desiccated coconut
  • 3 teaspoons ground coriander
  • 50g palm sugar, grated
  • 600ml coconut water
  • 100ml fish sauce
  • 60ml (1/4 cup) tamarind puree
  • 375g pkt large rice stick noodles
  • 150g bean sprouts, trimmed
  • 1 bunch fresh mint, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • Fried shallots, to serve
  • Lime wedges, to serve

Equipment

  • Food processor

Method

  • Step 1
    Place pineapple in a food processor and process until smooth. Transfer to a bowl. Heat 1 tbs of the oil in a large flameproof casserole dish over medium-high heat. Cook the pork, in 2 batches, turning occasionally, for 6 minutes or until browned. Transfer to a bowl.
  • Step 2
    Heat remaining oil in dish over medium-low heat. Add the shallot. Cook, stirring, for 2 minutes or until soft. Add the garlic, ginger, star anise, lemongrass and 1-2 chillies, to taste. Cook, stirring, for 1 minute. Add the coconut and ground coriander. Cook, stirring, for 2 minutes or until toasted. Add the sugar. Cook, stirring, for 1-2 minutes or until melted and caramelised. Stir in the pork.
  • Step 3
    Add the coconut water, fish sauce, tamarind and pineapple puree. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour 45 minutes or until pork is very tender. Set aside to cool slightly. Use 2 forks to shred the pork. Discard the star anise and lemongrass.
  • Step 4
    Place the noodles in a large heatproof bowl and cover with boiling water. Stand for 6-8 minutes or until just tender. Drain and refresh under cold running water. Transfer to a large bowl.
  • Step 5
    Add the pork mixture, bean sprouts and three-quarters of the fresh mint and coriander to the noodles. Gently toss to combine. Transfer to a serving platter. Sprinkle with the remaining herbs and chilli. Serve with fried shallots and lime wedges.

  • High protein
  • Low carb
  • Lower gi

Nutrition

  • 2176 kj

    Energy

  • 10g

    Fat Total

  • 6g

    Saturated Fat

  • 4g

    Fibre

  • 61g

    Protein

  • 44g

    Carbs (total)

All nutrition values are per serve

Notes

1 month ahead
Cook the pork up to the end of Step 3. Allow to cool to room temperature, then store in an airtight container in the freezer.

3 days ahead
Cook the pork up to the end of Step 3. Cool to room temperature, then store in an airtight container in the fridge.

On the night
If reheating from frozen, first defrost overnight in the fridge. Transfer the pork to a casserole dish and heat over medium-low heat, covered, stirring occasionally, for 15-20 minutes or until warmed through. Proceed with Steps 4 and 5.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine

Source: taste.com.au

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