Pineapple and cashew rice salad with hula pork and roast peppers
Serves 6 | prep 30 mins | total time
Pineapple and cashew rice salad with hula pork and roast peppers
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Serves 6 | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
800Kcal
Fat
30gr
Saturates
11gr
Carbs
67gr
Sugars
27gr
Fibre
5gr
Protein
62gr
Salt
4.5gr
Ingredients
For the pork
- 500ml pineapple juice
- 2 tsp finely grated fresh ginger
- 150ml soy sauce or tamari
- 150ml tomato ketchup
- 4 tbsp cider vinegar
- 1-2 tbsp sriracha chilli sauce, to taste
- 1.5-1.8kg boneless pork shoulder joint
- 1 red pepper, deseeded and cut into 8 long strips
- 2 tbsp extra-virgin olive oil
For the pineapple and cashew rice salad
- 100g cashews, soaked in cold water for at least 30 minutes or overnight
- 300g brown rice
- 4 cardamom pods, split open
- 25g desiccated coconut or coconut flakes
- 300g fresh pineapple, peeled and cut into ½cm thick slices
- 2 tbsp coconut or extra-virgin olive oil
- 8 spring onions, diagonally sliced into 2cm lengths
- a handful of coriander leaves, roughly chopped, to serve
- a handful of flat-leaf parsley leaves, roughly chopped, to serve
Step by step
Get ahead
Soak the cashews in cold water overnight. You can cook the pork and pepper in advance and reheat – place the pulled pork in an ovenproof dish with a little of the sauce and the pepper, cover with foil and reheat at the same temperature for 20-30 minutes.
- Preheat the oven to 180°C, fan 160°C, gas 4. Mix the pineapple juice, ginger, garlic, soy sauce, ketchup, vinegar and sriracha; season. If the shoulder is in a roll, untie it. Put it into a large casserole, pour over the sauce, making sure it goes in every crevice. Put on the lid; cook in the oven for 3-4 hours, or until tender.
- Meanwhile, put the cashews in water to soak, if not already soaked overnight. About 30 minutes before the end of the pork's cooking time, pop the pepper strips on a tray, splash with oil; season. Cook until lightly browned.
- Cook the rice with the cardamom and 1 teaspoon salt, following the packet instructions. Drain and set aside to cool.
- Meanwhile, drain the cashews, pat dry and toast with the coconut, separately (the coconut is quicker to cook), on a baking tray in the oven while the pork is cooking until lightly browned. Keep an eye on them as they burn easily and will be done in 3-5 minutes.
- Toast the pineapple under a hot grill on each side until lightly charred, about 7–10 minutes; set aside to cool. Cut into bite-sized pieces; discard the core. Heat the oil in a small frying pan and cook the spring onions for 5–7 minutes until softened; set aside to cool.
- Remove the pork from the oven; transfer it to a board. Pour the sauce into a jug. Use two forks to 'pull' the meat into shreds. As soon as all the ingredients for the rice salad are at room temperature, mix them with the herbs; season. Serve straight away with the pulled pork, pepper and the warm sauce in a jug.
- Alternatively, cover the salad and chill in the fridge for up to 1 day. Let it come to room temperature before serving with the pork and peppers; warm the sauce to serve.
This is a family favourite. The meat is cooked until it falls apart then pulled and served with a fruity, crunchy rice salad that needs only a splash of olive oil.
