Sambal pork three ways

Name: Sambal pork three ways
Prep time: 30 min
Cook time: 2 h
Yield: Serves 4–6
Ingredients: 40g/1½oz sambal belacan; 40g/1½oz ancho chilli paste; 25g/1oz tomato purée; 100ml/3½fl oz orange juice; 25ml/1fl oz lime juice; 25ml/1fl oz apple cider vinegar; 15ml/¾fl oz light soy sauce; 20g/¾oz light brown sugar; 20ml/¾fl oz neutral oil; 1½ tsp ground cumin; 1½ tsp ground coriander; 1½ tsp smoked paprika; 1 tsp fine salt; 1kg/2lb 4oz boneless pork shoulder, cut into 4–5cm/1½–2in pieces; 1 medium white onion, sliced; 3 garlic cloves, crushed; 12g/1/3oz fresh ginger, sliced; 20g coriander stalks; 1 small cinnamon stick; 100ml/3½fl oz chicken stock; 1 large red onion, thinly sliced; 1 tsp fine salt; 100ml/3½fl oz cider vinegar; 1 tbsp caster sugar; 2 tbsp neutral oil; 2 tsp garlic powder; 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp smoked paprika; 1 tsp turmeric

Prepare: less than 30 mins
Cook: over 2 hours
Serve: Serves 4–6
Dietary: Dairy-free Egg-free

After making this delicious slow cooked sambal pork, you have three tasty serving options – tacos, rice bowls or loaded burritos.

By Julie Lin

From Saturday Kitchen

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Ingredients

For the sambal pork

40g/1½oz sambal belacan
40g/1½oz ancho chilli paste
25g/1oz tomato purée
100ml/3½fl oz orange juice
25ml/1fl oz lime juice
25ml/1fl oz apple cider vinegar
15ml/¾fl oz light soy sauce
20g/¾oz light brown sugar
20ml/¾fl oz neutral oil
1½ tsp ground cumin
1½ tsp ground coriander
1½ tsp smoked paprika
1 tsp fine salt
1kg/2lb 4oz boneless pork shoulder, cut into 4–5cm/1½–2in pieces
1 medium white onion, sliced
3 garlic cloves, crushed
12g/1/3oz fresh ginger, sliced
20g coriander stalks
1 small cinnamon stick
100ml/3½fl oz chicken stock

For the quick pickled red onions

1 large red onion, thinly sliced
1 tsp fine salt
100ml/3½fl oz cider vinegar
1 tbsp caster sugar

For the rice (for the burritos and rice bowls only)

2 tbsp neutral oil
2 tsp garlic powder
2 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
1 tsp turmeric
500g/1lb 2oz jasmine rice, rinsed
500ml/18fl oz chicken stock
1 tsp fine salt

For the pineapple, red chilli and coriander salsa

250g/9oz fresh pineapple, peeled and finely chopped
1 red chilli, finely chopped
15g/½oz fresh coriander, chopped
1 lime, juice only
½ tsp fine salt
pinch light brown sugar (optional)

For the tacos

blue corn tortillas
fresh coriander, to serve
crispy fried onions, to serve

For the rice bowls

½ cucumber, sliced
crispy fried onions, to serve

For the burritos

6 large wheat tortillas
sambal oelek sauce, to serve

Method

To make the pork, preheat the oven to 170C/150C Fan/Gas 3.
In a large bowl, whisk together the sambal belacan, ancho chilli paste, tomato purée, orange juice, lime juice, vinegar, soy sauce, brown sugar, oil, cumin, coriander, smoked paprika and salt.
Add the pork and coat thoroughly in the marinade.
Add the onion, garlic, ginger, coriander stalks and cinnamon stick.
Transfer everything to a flameproof casserole dish or Dutch oven. Pour in the chicken stock and mix gently.
Cover tightly with a lid or foil and cook in the oven for 4½–5½ hours, or until the pork is completely tender and pulls apart easily with a fork.
Transfer the pork pieces to a tray or board. Remove the cinnamon stick and coriander stalks from the cooking liquid.
Transfer the remaining cooking liquid to a blender and blend until smooth.
Return the sauce to the casserole dish and simmer uncovered on the hob for 10–15 minutes, stirring occasionally, until slightly thickened and glossy.
Shred the pork and fold it back into the reduced sauce. Cook for a further 5 minutes, allowing the pork to absorb some of the liquid. Keep warm.
To make the quick pickled onions, place the red onion and salt into a bowl or jar.
Combine the vinegar, sugar and 100ml/3½fl oz water in a small saucepan. Bring just to a simmer, stirring until the sugar is dissolved.
Pour the hot pickling liquid over the onions, ensuring they are fully submerged.
Leave to cool, then refrigerate for at least 30 minutes before serving. The onions will keep for up to 1 week in the fridge.
To make the rice, heat the oil in a lidded saucepan on a medium heat. Add the garlic powder, cumin, coriander, smoked paprika and turmeric and cook for 30 seconds until fragrant.
Add the rice and stir to coat the grains in the spices. Pour in the chicken stock and add the salt.
Bring to a simmer, cover and cook on a low heat for 15 minutes. Remove from the heat and leave covered for 10 minutes to finish cooking. Keep warm.
To make the pineapple salsa, combine the pineapple, chilli and coriander in a bowl. Add the lime juice and salt, then toss well.
Taste and add a pinch of brown sugar if the pineapple isn't very sweet.
To make the tacos, fry the tortillas in some of the pork braising juices.
Top each taco with a mound of the pork, some pineapple salsa and pickled red onions. Finish with the coriander and crispy fried onions on top.
To make the rice bowls, spoon the rice into the base of the bowl.
Top with the braised pork. Arrange the pineapple salsa, pickled red onions and cucumber around the pork.
Finish with a generous sprinkle of crispy fried onions.
To make the burritos, warm the tortillas until soft and pliable.
Spread some of the rice across the centre of the tortilla. Top with some of the braised pork, pineapple salsa and pickled red onions. Drizzle over some sambal oelek sauce.
Fold in the sides, then roll rightly to enclose the filling. Place seam-side down on a hot dry pan or grill for 1–2 minutes to lightly toast and seal.
Repeat with the remaining tortillas and ingredients. Serve whole or cut in half.