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Tamarind and pineapple pork with rice noodle salad
Tamarind and pineapple pork with rice noodle salad
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Tangy pineapple and tamarind noodle salad with aromatic herbs, make ahead for ultimate convenience.
Ingredients:
  • 200g fresh pineapple, peeled, chopped
  • 25.20 gm 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
  • 13.60 gm desiccated coconut
  • 3 tsp 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
Instructions:
  • Blend pineapple in a food processor until smooth, then transfer to a bowl. Heat 1 tablespoon of oil in a large flameproof casserole dish over medium-high heat. Brown the pork in two batches, turning occasionally, for about 6 minutes. Transfer to a bowl.
  • Heat the remaining oil in the dish over medium-low heat. Add the shallot and cook until soft, about 2 minutes. Stir in the garlic, ginger, star anise, lemongrass, and 1-2 chilies to your liking, and cook for 1 minute. Add the coconut and ground coriander, stirring, until toasted for about 2 minutes. Sprinkle in the sugar and cook until melted and caramelized, about 1-2 minutes. Finally, mix in the pork.
  • Combine coconut water, fish sauce, tamarind, and pineapple puree in a pot and bring to a boil. Lower the heat and simmer covered, stirring occasionally, for 1 hour and 45 minutes until the pork is very tender. Allow it to cool slightly, then shred the pork using 2 forks. Remove and discard the star anise and lemongrass.
  • Place the noodles in a large heatproof bowl and cover them with boiling water. Allow them to stand for 6-8 minutes until just tender. Drain and rinse with cold water, then transfer to a large bowl.
  • Combine the pork mixture, bean sprouts, three-quarters of the fresh mint, and coriander with the noodles. Gently mix together, then transfer to a serving platter. Top with the remaining herbs and chili. Garnish with fried shallots and lime wedges before serving.

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