Don’t let the long list of ingredients scare you (most of them are repetitive anyway). It’s still easy to make. You can find all the ingredients in the Asian section of the supermarket. Seriously, they should all be easy to find. Lemongrass dressing can sometimes be found in the produce section.
This pork is full of Thai flavors like coconut milk, red curry and ginger. It’s food that smells great cooking all day long and requires very little prep time. Serve with a salad full of greens that have a refreshing light Thai twist, all easily made in the slow cooker.
I really hate grated ginger. To me, it’s a bit like hammering nails into a chalkboard.Instead, I gave mine a rough chop and passed my Garlic press. It’s such an easy solution! You’re so fixated on calling it a garlic press that you forget it can do other things too.
raw material
pork
- 1 3 to 4 pounds roast pork butt
- 1 cup 1/2 can coconut milk
- 2 tablespoon Thai Red Curry Paste
- 2 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Lemongrass Dressing
- 1 tablespoon chopped fresh ginger
- 3 clove garlic broken
- 1 teaspoon red pepper flakes
- 1 teaspoon i am willow
- 1 lime Juiced
salad
- 2 cup shredded cabbage
- 1 cup loosely packed coriander leaves
- 1/4 cup shredded or shredded carrots
- 1/4 cup sliced ​​onion
- 1 lime Juiced
- 2 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 2 teaspoon Honey
- twenty four slider bread or 12 plain bread
instruct
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Place pork roast in a 5-quart slow cooker.
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In a small bowl whisk together coconut milk, Thai red curry paste, fish sauce, rice vinegar, lemongrass paste, ginger, garlic, red pepper flakes, and soy sauce. Pour over the meat.
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Cook on low for 8 hours. Mince the meat and squeeze in lime juice just before serving.
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Make a salad by adding the cabbage, cilantro, carrots, and scallions to a mixing bowl. Pour the lime juice, rice vinegar, and fish sauce over the salad mixture. Drizzle honey over salad and toss to coat.
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Serve warm meat on bread with a heaping salad on top.