Ingredients
To cook the pork:
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Shoulder of Pork 1800 g
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Lime juice 120 ml
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Red Chillies 20 g
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Coriander 20 g
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Light coconut milk 180 ml
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Lemongrass 30 g
For the pickles
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Red Chillies 5 g
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Coriander seeds 5 g
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Star anise 2 g
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Rice vinegar 75 ml
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White wine vinegar 75 ml
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Caster sugar 120 g
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Mooli 200 g
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Carrots 200 g
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Cucumber 200 g
To serve:
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Coriander 50 g
Preparation
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To cook the pork:
- Make a paste by blending theKNORR Blue Dragon Green Thai Curry Paste, KNORR Professional Ginger Puree, KNORR Professional Garlic Puree, light coconut milk, coriander, lime juice and chillies.
- Rub onto the pork shoulder and cover with greaseproof paper and foil. Ensuring it is fully covered.
- Bake at 120c for 4 hours or until the meat is falling apart.
- Once cooked pull the meat and incorporate all the juices.
- Keep hot until required.
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For the pickles
- Finely dice the chilli.
- Crack the coriander seeds and place in a pan and heat gently until fragrant.
- Add the rice wine vinegar, white wine vinegar, sugar and star anise.
- Bring to the boil and then remove from the heat.
- Using a mandolin julienne the carrot, cucumber and mooli.
- Pour the warm pickling liquor onto the vegetables and chilli and leave to pickle for 24 hours.
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To serve:
- Drain the pickles and remove the star anise.
- Thenmix through coriander with the vegetables.
- Cut the baguettes in half.
- Put the Hellmann's on the base of the baguettes.
- Add the pulled pork andpicklesto serve.
