Gastronomixs

Thai pulled pork

'Pulled' pork is first cooked and then the meat is pulled apart. In this version, after pulling the meat is refried. Here we have chosen a combination with Thai flavours.

Creation by Thomas Venhuizen, student at Cas Spijkers Academie, Breda, the Netherlands.

Thai pulled pork

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Ingredients

500

g

pork belly

1

halved

red chilli pepper

1

clove

garlic

1

whole

red onion

30

g

Thai fish sauce (nam pla)

1

 

lime, juice and zest

Preparation method

  • In a Roner, cook the pork belly in a vacuum bag, with no added flavours, for 12 hours at 62°C.
  • Let the meat cool in the vacuum bag.
  • When cooled, separate the meat from the fat.
  • Shred the meat by hand, and cut the fat into fine julienne.
  • Finely chop the garlic.
  • Chop the red chilli pepper and the red onion into fine julienne.
  • Fry the red chilli, red onion and garlic in a dash of oil.
  • Add the fat from the pork belly, followed by the meat.
  • When everything is nicely browned, season to taste with fish sauce, lime juice and lime zest.

Serving suggestions

  • Delicious as a snack on pita bread with a sauce of cucumber, mustard and Japanese mayonnaise.
  • Pairs well with components of split peas or white beans.

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