Sunday, January 26, 2014

Lemongrass Slow Cooked Pork and Spicy Pickled Napa Cabbage Slaw

This recipe was adapted from the Skillet Cookbook by Josh Henderson. I was skimming through the book and this recipe jumped out at me. I like pulled pork. I like Asian food. Seems obvious to combine the two, no?

The pork was more salty/sweet and not spicy at all. The cabbage had some kick to it. We served the pork and cabbage over rice.

Since I don't make food in small quantities, the 1lb recipe was escalated to 7lbs. The list on the left is original recipe, the part to the right is what I put into it. As you can see this was some very rough math. :)

Lemongrass Slow Cooked Pork
1 stalk lemongrass,trim edges and slice into 2 inch pieces --> 4 stalks
1 3 inch piece fresh ginger root, cut into chunks --> 4 3 inch pieces of ginger root
1 lb pork butt --> 7 lb pork shoulder (bone in)
3 tbsp red curry paste --> 8 tbsp (the whole 4oz container)
5 tsp loosely packed brown sugar --> 4 tbsp brown sugar
5 tsp salt --> 5 tsp salt
3 tbsp lime juice --> juice from 4 limes, about 1/4 cup?
1/2 cup water or chicken stock --> 2 cups (1 can) chicken broth
salt and pepper --> omitted

Trim the lemongrass and ginger root. Put some into the bottom of the cooker. Rinse pork and put into the slow cooker. Combine the curry paste, brown sugar, and salt into a bowl and rub over the pork. Pour in the lime juice and chicken broth. Put in the rest of the lemongrass and ginger root. Put the slow cooker on low and let it cook for 10-13 hours.

Spicy Pickled Cabbage Slaw
1 head of napa cabbage cut into strips
1/2 cup cilantro, chopped
1/2 cup white vinegar
1/2 cup water
1/4 cup salt
1/4 cup sugar
2 tbsp sriracha
2 inches of ginger root, chunks
1/2 tsp sesame oil

In a small saucepan bring all ingredients (except cilantro and cabbage) to a boil for 10 minutes. Remove from heat and take out the ginger pieces.

Combine cabbage and cilantro into a bowl. Pour the warm dressing over the cabbage and cilantro.

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