Woman’s Day New Zealand – August 05, 2019



Top

tip

✦Usebeef

stock

instead

ofwater

in

Steps^4

and5.

Top tip

✦ Top with finely

chopped fresh red

chillies, mint leaves

or bean sprouts.

1kg pork rashers
1 bunch spring
onions
230g jar laksa paste
2 x 270ml cans
coconut milk
250g dried rice
vermicelli noodles
freshly ground black
pepper

1. Remove and
   discard top layer
   of skin and fat from
   each pork rasher.
   Cut pork rashers
   into 3cm pieces.
   Transfer to a 5-litre
   slow cooker.


2. Finely chop white
   part of spring onions.
   Add white part to
   slow cooker; reserve
   green tops for
   serving. Add laksa
   paste, 1 can of
   coconut milk and
   1.5 litres water to

cooker. Stir to mix.

3. Heat slow cooker
   on low. Cook pork,
   covered, for 8 hours
   until tender. Skim
   and discard fat from
   surface.


4. Adjust setting
   to high. Add
   remaining coconut
   milk, then cook,
   covered, for a further
   10 minutes.


5. Place noodles in
   a heatproof bowl;
   cover with boiling
   water. Stand for
   5 minutes, then
   drain. Cut spring
   onion tops into long,
   thin strips.


6. Divide soup
   mixture, pork and
   noodles among
   bowls. Top with
   spring onion, season
   with ground pepper
   and serve.

2 red onions

1 bunch coriander

¼ cup vegetable oil

1kg beef chuck steak, cut

into 3cm cubes

½ cup korma curry paste

2 cups brown rice

1 / 3 cup red wine vinegar

1 teaspoon sea salt

flakes

1. Finely chop one
   onion and slice the
   other into thin rounds.
   Finely chop coriander
   roots and stems; reserve
   leaves to serve.


2. Heat 1 tablespoon
   of the oil in a 5-litre
   slow cooker on sear
   (high) setting. Add half
   the beef; season. Cook,
   uncovered for 4 minutes
   or until browned all
   over. Transfer to a large
   bowl. Repeat with
   another 1 tablespoon of
   oil and remaining beef.


3. Heat remaining oil in

slow cooker, then cook

chopped onion and

chopped coriander,

stirring, for 3 minutes

or until softened.

4. Add curry paste,
   and cook, stirring, for
   2 minutes. Add 2 cups
   water. Return beef to
   slow cooker, season.
   Adjust setting to low
   and cook, covered, for
   4 hours, 30 minutes.


5. Add rice and another
   3 cups water to slow
   cooker, then stir to
   combine. Cook, covered,
   for a further 2 hours
   or until rice is tender.


6. To make pickled red
   onion, combine the
   vinegar and 1 tablespoon
   salt in a medium bowl.
   Add sliced onion, then
   stand for 2 hours.


7. Top biryani with
   drained pickled onion
   and reserved coriander
   leaves.Serve.

Pork Laksa
SERVES 4 PREPARATION 15 MINUTES
COOKING 8 HOURS, 10 MINUTES

Brown Rice

Biryani

SERVES 6 PREPARATION 15 MINUTES

COOKING 6 HOURS, 45 MINUTES

Woman’s Day 43