Sweet and sour pineapple and tamarind are the key ingredients in this dish. Toss through noodles with aromatic herbs for a hearty Asian salad. Make this recipe up to 1 month ahead.
- Place pineapple in a food processor and process until smooth. Transfer to a bowl. Heat 1 tbs of the oil in a large flameproof casserole dish over medium-high heat. Cook the pork, in 2 batches, turning occasionally, for 6 minutes or until browned. Transfer to a bowl.
- Heat remaining oil in dish over medium-low heat. Add the shallot. Cook, stirring, for 2 minutes or until soft. Add the garlic, ginger, star anise, lemongrass and 1-2 chillies, to taste. Cook, stirring, for 1 minute. Add the coconut and ground coriander. Cook, stirring, for 2 minutes or until toasted. Add the sugar. Cook, stirring, for 1-2 minutes or until melted and caramelised. Stir in the pork.
- Add the coconut water, fish sauce, tamarind and pineapple puree. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour 45 minutes or until pork is very tender. Set aside to cool slightly. Use 2 forks to shred the pork. Discard the star anise and lemongrass.
- Place the noodles in a large heatproof bowl and cover with boiling water. Stand for 6-8 minutes or until just tender. Drain and refresh under cold running water. Transfer to a large bowl.
- Add the pork mixture, bean sprouts and three-quarters of the fresh mint and coriander to the noodles. Gently toss to combine. Transfer to a serving platter. Sprinkle with the remaining herbs and chilli. Serve with fried shallots and lime wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set