Pork laksa
SERVES 4 PREP TIME 15 MINUTES
COOK TIME 8 HOURS 10 MINUTESFIVE INGREDIENTS
1kg pork rashers
1 bunch green onions (green shallots)
230g jar laksa paste
2 x 270ml cans coconut milk
250g dried rice vermicelli noodles
STAPLES
freshly ground black pepper1 Remove and discard the
top layer of skin and fat from
each pork rasher. Cut pork
rashers into 3cm pieces.
Transfer to a 5-litre (20-cup)
slow cooker.
2 Finely chop white part of
green onions. Add white part
to slow cooker; refrigerate
green tops for serving. Add
laksa paste, 1 can of coconut
milk and 1.5 litres (6 cups)
water to cooker; stir to
combine.
3 Heat slow cooker on LOW.
Cook pork, covered, for 8
hours or until tender. Skim
and discard fat from surface.
4 Adjust setting to HIGH. Add
remaining coconut milk;
cook, covered, for a further
10 minutes.
5 Meanwhile, place noodles
in a heatproof bowl; cover
with boiling water. Stand for
5 minutes; drain. Cut green
onion tops into long thin
strips. If onion doesn’t curl,
add to a bowl of iced water
and stand for a few minutes.
6 Divide soup mixture, pork
and noodles among bowls.
Top with green onion curls;
season with pepper. Serve.
Make it six: Top with
finely chopped fresh
red chillies, mint leaves
or bean sprouts, or serve
with lime wedges on
the side.1
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