Soy and chilli pulled pork coconut brown rice pickled pineapple and greens
Ingredients
- For the marinade
- 120g palm sugar, grated or crushed
- 125ml (½ cup) kecap manis
- 80ml (⅓ cup) fish sauce
- 2 tsp finely grated ginger
- 2 star anise, crushed
- 1 pork tenderloin or fillet (120g per serve)
- For the pickled pineapple
- 100ml apple cider vinegar
- 1½ tbsp castor sugar
- juice of ½ lime
- ¼ pineapple, peeled, chopped into generous bite-sized pieces
- ½ tsp ground coriander
- For the herbed coconut rice
- 200g brown basmati rice
- 360ml coconut milk
- 150ml chicken stock
- ¼ cup Thai basil leaves, finely chopped
- ¼ cup Vietnamese mint leaves, finely chopped
- Greens
- 1 bunch broccolini
- olive oil for brushing
- 1 cup sugar snap peas, steamed
- To serve
- fresh coriander, mint, Thai basil, Vietnamese mint, coconut cream, fresh pieces of coconut
Instructions
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