Vietnamese cuisine is one of our favourite styles of cooking, and whilst we enjoy eating out occasionally at a very good Vietnamese restaurant here in Mackay, it is also very easy in this tropical weather we are still experiencing to place all of the ingredients for the Char Sui Pulled Pork into the slow cooker, set it for 8 hours, make a delicious Wombok salad to accompany it, cook some rice, and eat in the comfort of our own home. The flavours of the Pulled Pork combined with the Wombok salad will excite your taste buds, I promise you, and you will be looking for seconds.
Ingredients:2 kg piece of skinless shoulder of pork
1 onion, chopped
1 stalk of lemon grass, bruised
3 cloves of crushed garlic
2 tablespoons fresh grated ginger
1/2 cup char sui sauce (almost a full bottle)
1/2 cup rice wine or sushi vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sugar
- Using a sharp knife, remove the layer of fat from the pork and discard the fat
- Place chopped onion over the base of the slow cooker and place pork on top.
- Add the Lemon grass
- Combine garlic, ginger, char sui sauce, rice wine vinegar, fish sauce, soy sauce, and sugar in a bowl and stir to combine.
- Pour sauce over the pork and cover the slow cooker.
- Cook on low for 8 hours.
- When cooking time has finished, remove the pork from the slow cooker and keep it warm on a large serving plate in a warm oven, 100 deg. C, covered tightly with alfoil.
- Skim excess fat from the sauce and and remove the lemon grass. If there is a lot of sauce which seems a bit thin it can be reduced down in a saucepan on the stove for 10 minutes if you have time.
- Remove meat from the oven and pull apart. It will be juicy and succulent. To serve, drizzle pulled pork with the Char Sui sauce, a few finely chopped spring onions, and serve with more sauce in a jug on the table.
- I sometimes like to serve this dish with a bowl of purchased pink pickled galangal, often served also with sushi, or you might like to make your own. Galangal is often available fresh at Farmers Markets. Here is my recipe for Pickled Galangal. Our galangal will be ready to harvest in a month or so I hope.
2 teaspoons salt
1/4 cup rice wine vinegar
2 tablespoons sugar
Pinch of salt
1 tablespoon sesame seeds, white or black (I originally used 2 tablespoons which is in the photo however I think I prefer less)
Wash the cucumbers and slice into thin rounds. To remove excess moisture, place the sliced cucumber in a bowl and sprinkle with the 2 teaspoons of salt, and set aside for 5-10 minutes. Rinse off the salt with water in a colander, and drain the cucumbers thoroughly.
Combine all of the remaining pickling solution ingredients in a bowl.
Place the pickled cucumber in a lidded container and leave it in the refrigerator if possible for 24 hours. They will be delicious to eat then, but they can be made a few days in advance by which time the flavours will have really developed.