Sriracha satay pulled pork

Name: Sriracha satay pulled pork
Cook time: 25 min
Yield: 1
Cuisine: Si Racha / Thailand

with steamed rice and pickled cucumber slaw

Ready in around 25 mins

RECIPE FACT:

Sriracha sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sriracha), Thailand.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE PICKLE SALAD:

Using 1/4 of the cucumber cut in half lengthways and then finely slice in half moon then place into a bowl. Thinly slice the spring onion on the diagonal and add half to the bowl. Add the sliced red cabbage, edamame, pickling liquor and a drizzle of olive oil. Mix gently and set aside until needed.
2. TO COOK THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
3. TO COOK THE PORK AND SATAY SAUCE:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the slow cooked pork and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Season with salt and pepper. To cook the sriracha satay sauce - preferred method - remove the lid from the pot and heat for 30 secs - 1 min in the microwave on high (750w). Stove top: Spoon sriracha satay sauce into a small pot and warm for 1 min over a medium-low heat.
TO SERVE:

Spoon the steamed rice and the pickle salad into a bowl. Top with the slow cooked pork and a few drizzles of sriracha satay sauce. Finish with a sprinkle of the remaining spring onions and the peanuts and sesame seeds.