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
- Mix together and marinate for at least a couple of hours, preferably overnight.
- Put all ingredients into a slow cooker and cook for 6-8 hours on low (or until tender).
- Shred. Set aside. If you’re not serving on the same day, put into a container and refrigerate until you are going to serve.
- 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.
- Put all salad ingredients in a large bowl and toss well.
- juice of 1 lime
- 1 garlic clove grated
- 2cm ginger piece grated
- 1 Tbsp fish sauce
- 1 Tbsp coconut sugar/palm sugar
- Warm the shredded pork if not using immediately after cooking.
- Add pork including the juices that have come out in the cooking to the salad and toss well.
- Add dressing and toss well.
- Serve – could add toasted slivered almonds or fried onions for a bit of crunch too.