2kg pork scotch or shoulder steaks
¼ cup (60ml) extra virgin olive oil
1 onion, roughly diced
1 stalk lemongrass, bruised
2 garlic cloves, crushed
2 tbsp grated ginger
½ cup (225g) char siu sauce + extra to serve
½ cup (125ml) rice vinegar
1 tbsp (20ml) fish sauce
1 tbsp (20ml) soy sauce
2 tbsp sugar
1 cup (250ml) chicken stock
2 baguettes, cut in half lengthwise (or small brioche buns)
½ pineapple, cut into a small dice, approx. 1 cup
2 cups finely shredded wombok cabbage
1 carrot, peeled and coarsely grated
2 green onions (shallots), thinly sliced on the diagonal
½ cup coriander leaves + extra sprigs to serve
½ cup mint leaves
¼ cup (60ml) rice vinegar
2 tbsp caster sugar
2 tbsp (40ml) fish sauce
1 garlic clove, finely chopped
2 small red chillies, seeded and finely diced
1. Heat 1 tablespoon oil in a large flameproof casserole dish or frying pan with lid, add onion and cook until softened, but not brown. Remove and set aside. Add remaining oil and cook pork, in batches if necessary, for 2 minutes on each side until browned. Add the lemongrass, garlic and ginger and cook for a minute or until aromatic. Add reserved onion, char sui sauce, vinegar, fish sauce, soy sauce and sugar. Bring to the boil then reduce heat, cover and simmer for 1 hour or until the pork is very tender. Turn a couple of times during cooking.
2. Carefully remove the pork steaks from the liquid and place onto a large tray. Discard lemongrass. Bring the remaining sauce to the boil over medium heat and simmer for 10 minutes or until thickened. Gently pull pork apart with 2 forks. Skim any fat from the liquid in the pan. Return the pork and toss through the juices.
3. Meanwhile for the pineapple slaw: combine pineapple, cabbage, carrot, green onions, coriander, mint in a large mixing bowl. Whisk remaining slaw ingredients in a jug, ensuring sugar has dissolved. Toss through pineapple mixture.
4. Place pulled pork mixture on the bottom half of the baguettes. Drizzle with extra char siu sauce if desired and top with pineapple slaw and coriander sprigs. Serve immediately.
Lyndey’s note: for a celebration, use small sliders or brioche buns and these make deliciously substantial finger food.
Wine match: Rosé