This Vietnamese-inspired dish featuring a shoulder of pork will feed a hungry crew, with a combination of fresh flavours and crunch.
Once the pork is in the slow cooker it cooks itself, giving you plenty of time to prepare your crunchy salad and crisp crackling.
Perfect for self-serve summer entertaining, serve with vermicelli noodles or steamed jasmine rice on the side.
Want more midweek inspiration? Try these 10 tasty pork recipes the family will love.
Ingredients
Method
Remove the rind from the pork; place the rind on a plate. Refrigerate, uncovered, until required (see tip).
Trim and discard any excess fat from pork. Place pork in a 5.5 litre slow cooker.
Combine the brown sugar, coconut water, fish sauce and garlic in a jug. Pour evenly over pork; season. Cover with lid; cook on LOW for 6 hours, turning every 2 hours, until tender and starting to fall apart. Transfer to a board; cover with foil to keep warm.
Make the salad: Meanwhile, combine the vinegar and caster sugar in a bowl. Add the carrot and cucumber; season and toss. Set aside for at least 1 hour to pickle.
Preheat oven to 230°C (210°C fan-forced).
Place the rind on a baking paper-lined tray. Sprinkle with sea salt. Roast for 15‑20 minutes or until golden and puffed. Cut into 1cm-wide strips.
Meanwhile, transfer 1½ cups (375ml) cooking liquid to a saucepan over high heat. Bring to the boil. Reduce heat to low; simmer for 20 minutes or until reduced and thickened slightly.
Drain the pickles; toss with lettuce and coriander. Shred the pork; place on a platter. Drizzle over the sauce. Serve with crackling and salad.
For the crispiest crackling, remove the rind the day before and dry out in the refrigerator overnight. You can also serve this with cooked vermicelli noodles or steamed jasmine rice.
Tips:
