Pulled Pork Rolls with Tangy Pineapple Slaw

Pulled Pork Rolls with Tangy Pineapple Slaw

Make some Pulled Pork Rolls with Tangy Pineapple Slaw for your breaktime, its very simply just see how its made

 

 

What you need:

  • 2 cups Chinese rice wine

  • 2 tbsp rice vinegar

  • ½ cup char siu sauce

  • 2 star anise

  • 2 small onions

  • 1.2 kg boneless pork shoulder

  • 1 cinnamon quill

  • 4 Vietnamese baguettes

 

Pineapple slaw

  • 200 g ripe pineapple

  • ½ long red chilli

  • ½ Lebanese cucumber

  • 2 cups chopped Chinese cabbage

  • ½ cup Thai basil

  • ½ cup hot (Vietnamese) mint

  • 1 tbsp lime juice

  • 2 tbsp fish sauce

  • ½ tsp sesame oil

  • 1 tbsp grated palm sugar

 

Here’s how you make Pulled Pork Rolls with Tangy Pineapple Slaw

  1. In a large pan, bring to a boil 500 ml water, cinnamon, star anise, char siu sauce, rice wine vinegar, onions and the pork with the skin facing upwards. After a  while, lower the heat and let it simmer 4 ½ hours or until pork is tender enough. Let it cool a bit in cooking liquid

  2. Combine pineapple, mint, basil, cabbage, cucumber, and chilli to make the pineapple slaw. Stir the remaining ingredients  and drizzle over the slow. Mix well to combine

  3. Set aside pork and reserve 125 ml of broth. Slice the pork into thin slices removing the fat. Put in a bowl and mix in the broth. Fill in the mixture inside the baguettes with the pork and pineapple slaw.

 

 

 

Pulled Pork Rolls with Tangy Pineapple Slaw

 

 

 
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Pulled Pork Rolls with Tangy Pineapple Slaw
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