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To cook the pork:

For the pickles

  • Red Chillies 5 g
  • Coriander seeds 5 g
  • Star anise 2 g
  • Rice vinegar 75 ml
  • White wine vinegar 75 ml
  • Caster sugar 120 g
  • Mooli 200 g
  • Carrots 200 g
  • Cucumber 200 g

To serve:

  • Coriander 50 g
  1. 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.
  2. 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.
  3. 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.
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