shredded asian pork kelp noodle salad (paleo)

I was asked to take a savoury paleo dish to an Australia Day lunch that would ‘wow’ the host’s husband.  Feeling no pressure whatsoever (;-)) I ended up do a twist on the pulled pork from the pulled pork taco recipe and turning it into an Asian noodle salad.  Success! This recipe made a large salad – great for a smorgasboard lunch. Begin this recipe a day or 2 earlier for the best flavour.

Slow cooked Asian pork

• 1kg diced pork scotch fillet (sometimes called pork neck)
• about 1/2 cup tamari (use coconut aminos for strict paleo but tamari is GF)
• 1-2 cloves garlic, minced
• 3cm piece ginger – grated
• juice of 1 lime
• 1-2 Tbsp coconut sugar
• 1 tsp Chinese five spice
• 2 cinnamon sticks
• 3 star anise

1. Mix together and marinate for at least a couple of hours, preferably overnight.
2. Put all ingredients into a slow cooker and cook for 6-8 hours on low (or until tender).
3. Shred.  Set aside.  If you’re not serving on the same day, put into a container and refrigerate until you are going to serve.

Salad

• 500g kelp noodles, rinsed drained and roughly chopped
• 2 grated carrots
• 2 large handfuls of finely diced kale/silverbeet/leafy greens
• 1 large cup of mixed herbs, chopped (I used coriander, mint, Thai basil, basil, flat leaf parsley)
• feel free to add any other veggies you’d like.

1. Put all salad ingredients in a large bowl and toss well.

Dressing

• juice of 1 lime
• 1 garlic clove grated
• 2cm ginger piece grated
• 1 Tbsp fish sauce
• 1 Tbsp coconut sugar/palm sugar

Assembly

1. Warm the shredded pork if not using immediately after cooking.
2. Add pork including the juices that have come out in the cooking to the salad and toss well.
3. Add dressing and toss well.
4. Serve – could add toasted slivered  almonds or fried onions for a bit of crunch too.