Since discovering how easily the slow cooker produces pulled pork, I have been dying to try another recipe. Having shown almost superhuman self restraint in leaving it almost a month since the Chipolte Pork Tacos , I rewarded the household with more pulled pork this time using Korean red chilli pepper paste (GochuJang) a spicy red pepper paste that makes delicious pork ribs or pork wraps.
To make the Gochujang Pulled Pork, I removed the skin from the 1kg shoulder of pork leaving a small amout of fat on the meat ( I want to make some Pork Scratchings so the skin is currently salting in the fridge). I spread the shoulder generously with 3 tbsp of the paste , and put the shoulder into the slow cooker on low for 6 hours ( I turned and basted the pork half way through cooking) If you don’t have a slow cooker putting the meat in a Le Cruset in the oven at 140deg or wrapped foil for 4 hours would have the same effect.
After cooking the meat pulled apart, I didn’t bother grilling it as it seemed to have toasted nicely on the exposed edges. It is best served warm but can easily be reheated in a warm oven.
I wanted something fresh and cruncy to cut through an another asian influence came through a crunchy Thai beansprout salad. This salad usually forms the basis of a warm chicken , prawn or mushroom salad. I could happily eat this mix by itself. You can use an combination of beansprouts, carrots, spring onions cabbage, lettuce , fresh herbs ( coriander and/or mint ), fresh ginger but the essential ingredient for me is ; the dressing a zingy mix of fresh chilli, fish sauce ,sugar soy sauce and rice wine vinegar and a topping of freshly toasted ground rice
Spicy Beansprout Salad with Thai Dressing and Toasted Rice
Dress the salad a few minutes before serving mix well and top with toasted rice
4 tbsp of light soy sauce
2 tbsp of fish sauce
4 tbsp of rice wine vinegar
1 fresh red chilli
1 thumb of ginger finely chopped
Toasted Rice , pop the rice either on a baking tray under the gril or in a hot pan for a few minutes until it turns golden brown, shaking a few times. Grind until it is as fine as granulated sugar in a mortar and pestle or spice grinder.
A really delicious dish eaten with fingers that lets people have as much or as little pork as they want , if you don’t fancy the pork , slices of warm chicken, tofu or prawns would work