adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-cooker spicy pineapple roast pork with lemongrass and lime rice
0 Likes
Prep Time:
20 minutes
Cook Time:
520 minutes
Total Time:
540 minutes
Spice up dinner with zesty pineapple roast pork paired with fragrant lemongrass lime rice.
Ingredients:
  • 2kg boneless pork leg
  • 393.75 gm pineapple juice
  • 65.63 gm soy sauce
  • 2 garlic cloves, peeled, halved
  • 42.00 gm lime juice, plus lime halves to serve
  • 48.80 gm fish sauce
  • 4.00 lemongrass stalks, trimmed, halved
  • 2 long red chillies, thickly sliced, plus extra thinly sliced to serve
  • 2.40 gm sea salt
  • 1 Lebanese cucumber, sliced diagonally
  • 1 carrot, cut into long matchsticks
  • 125.00 ml fresh coriander sprigs
  • 400.00 gm jasmine rice, rinsed
  • 86.63 gm lime juice
  • 2 tsp lime zest
Instructions:
  • Remove and discard string from the pork, then delicately separate the rind from the meat using a sharp knife. Place the rind on a plate and refrigerate it.
  • Place the pork in the slow cooker and pour in the pineapple juice, soy sauce, garlic, lime juice, fish sauce, lemongrass, and chili. Cover and cook on LOW for 8 hours or HIGH for 4 hours, making sure to turn the pork halfway through until it's tender. Turn off the slow cooker.
  • Preheat the oven to 220C/200C fan-forced. Cut half of the reserved rind into 2cm-thick strips, sprinkle with sea salt, and let it sit for 10 minutes. Place the rind on a rack over a baking tray. Roast for 30 to 35 minutes until golden and puffed.
  • To prepare the lemongrass and lime rice, combine rice, 3 cups of water, lime juice, and lemongrass in a large saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until liquid is absorbed and rice is tender. Remove from heat, let it stand for 5 minutes, then fluff the rice with a fork and stir in the lime zest. Season with salt and pepper to taste.
  • Take out the pork from the cooking liquid, shred it roughly using two forks, and place it in serving bowls along with rice, cucumber, and carrot. Drizzle with the cooking liquid, sprinkle extra chili, pork crackling, and coriander on top, and serve with lime halves.

Similar Recipes