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Pineapple and cashew rice salad with hula pork and roast peppers
Serves 6 Starters and mains
Ingredients
- 500ml pineapple juice
- 2tsp fresh ginger, finely grated
- 2 fat garlic cloves, finely grated
- 150ml soy sauce
- 150ml tomato ketchup
- 4tbsp cider vinegar
- 1-2tbsp Sriracha or other hot sauce, according to taste
- 2-2.5kg boned pork shoulder
- 3 red peppers, cut into 8 long strips
- 2tbsp extra virgin olive oil
For the pineapple and cashew rice salad
- 300g wholegrain rice
- 4 cardamom pods, split open
- 1tsp salt
- 25g coconut, shredded or shaved
- 100g cashew nuts, soaked in cold water for minimum 30 minutes, overnight if possible
- 300g fresh pineapple, cut into 5mm thick slices
- 2tbsp coconut or extra virgin olive oil
- 8 spring onions, sliced on the diagonal into 2cm lengths
- a handful of coriander leaves, roughly chopped, to serve
- a handful of flat-leaf parsley, roughly chopped, to serve
Method
Preheat the oven to 180C/350F/ Gas 4. Mix the pineapple juice, ginger, garlic, soy sauce, tomato ketchup, vinegar and Sriracha together and season to taste.
If the pork shoulder is tied into a roll, untie it. Put it into a large casserole dish and pour over the sauce, making sure it goes into every crevice of the meat. Put on the lid and cook for 3-4 hours, depending on the weight of the pork, or until it is very tender. About 30 minutes before the end of cooking time, pop the peppers onto a tray and splash with the oil and seasoning. Cook until lightly browned.
Remove the pork from the oven and transfer it to a board. Pour the sauce into a serving jug. Use two forks to ‘pull’ the meat, tearing it into shreds. This can be done the day before. To reheat the meat and peppers, put them into a shallow ovenproof dish with a little of the sauce and cover with foil. Reheat in a preheated oven at 180C/350F/Gas 4 for 20–30 minutes or until piping hot.
Cook the rice, with the cardamom and salt, following the packet instructions. Drain and set aside to cool. Meanwhile, toast the coconut and cashews separately on a baking tray in the oven (the coconut is quicker to cook) until lightly browned.
Keep an eye on them as they burn easily and will be done in 5 minutes or so. This can also be done in a dry frying pan.
Toast the pineapple under a preheated grill or in a dry griddle pan until golden and lightly charred, about 7-10 minutes, then set aside to cool. Cut into bite-sized pieces, discarding the centre core.
Heat the oil in a small frying pan and cook the spring onions for 5-7 minutes until softened, set aside to cool. As soon as all the remaining ingredients for the rice are at room temperature, mix them with the herbs. Season to taste.
Serve the rice salad straight away with the pulled pork and roasted peppers, and with the remaining sauce in a jug.
Alternatively, cover the salad and chill in the fridge for up to a day. Let the salad come to room temperature before serving alongside the pork and peppers.
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