Chinese Red Pork with Radish and Coriander Slaw
Why not try something different this Chinese New Year? Like this Chinese red pork in a brioche bun all topped up with some radish and coriander slaw.
Preparation time 15 mins
Cooking time 2 hours 45 minutes
1 Make the red pork:
2 Bring some water to the boil in a large saucepan and blanch the pork in for 5 minutes.
3 Remove the pork from the water, rinse it and transfer it to the casserole pot.
4 Add in the rest of the ingredients and bring to the boil.
5 Reduce the heat and simmer covered for 2.5 hours until the meat is tender, making sure to turn the pork a few times during cooking.
6 When done remove the pork from the liquid and shred.
7 If you prefer you can reduce the remaining liquid by boiling it uncovered for about 20 minutes or until it thickens.
8 Make the coleslaw:
9 Add the shredded red cabbage, sliced radishes and chopped coriander into a large bowl.
10 In a smaller bowl, add the mayonnaise, vinegar and seasoning and mix well to make the dressing.
11 Add half of the dressing to the coleslaw vegetables and mix. Taste and add in one tbsp at a time of the dressing till it is right for you. If you use up all the dressing and still prefer some more in your coleslaw then whip up half a batch again and continue adding a tbsp at a time to taste.
12 Assemble the sandwiches starting with the brioche bun base, then the red pork, then the radish and coriander slaw before toping with the bun lid.