Fall-apart tender pork redolent with the flavours of Vietnamese cuisine: lemongrass, garlic, ginger, and a little spice. A little tangy, a little sweet, a little spicy, and altogether delicious.
Ingredients
4poundsbonelesscenter-cut pork loin, trimmed of fat and sliced into 3-inch cubes
1/2cupunseasoned rice vinegar
1/4cupraw sugar or light brown sugar
3tablespoonslemongrass paste or 2 stalks of fresh lemongrasssmashed to release juices
3tablespoonsgrated ginger or ginger paste
2tablespoonsgarlic paste or 8 cloves garlicpeeled and minced
2fresh jalapeno pepperssliced in half, or 2 bird chiles, pierced several times with a sharp knife
1handful fresh cilantro stalkswell rinsed
1stem fresh basil leaves
1limejuiced and zested
1tablespoonfish sauce or soy sauce
Optional:
chopped cilantro for garnish
Instructions
Place the pork cubes in the crock of a slow-cooker. Add the remaining ingredients to the slow-cooker and use your hands to rub it around and evenly coat the pork cubes. Cover the slow-cooker and cook on HIGH for 5 hours, or LOW for 8 hours, or until the pork is fall-apart tender. Use tongs to transfer the tender pork cubes to a mixing bowl. Strain the cooking juices into a saucepan over high flame or heat, and boil to reduce to 1/5 of the original volume or until dark and fragrant. While the sauces reduce, shred the pork with 2 forks. When the pan sauce is done, pour over the pork and toss to coat. Serve immediately, garnished with additional cilantro, or divide into individual meal sized portions and freeze for up to 3 months.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.