Recipe for Asian sticky pork with cucumber & watercress salad

As Ambassador of the reputable and long-established company that is Mermaid Bakeware (and a real Delia favourite I must add), it only seemed appropriate to showcase some of their new lines of extraordinarily efficient bakeware with some delicious new recipes you can cook at home. This has to be one of my favourites; marinated in ginger, palm sugar and lemongrass, the delicious playground of fragrant and aromatic flavours match the juicy, glistening pork perfectly. A dish that keeps on giving too; store in the fridge for stand-by sandwich leftovers.  One things for sure, I can’t promise one serving will be enough!

Asian Sticky Pork with Cucumber & Watercress salad

Recipe, food & prop styling: Natalie Seldon 

Asian Sticky Pork with cucumber & watercress salad

Prep 20 minutes

Cook 3 hours

Serves 4 – 6

You will need: a Mermaid deep roasting-duo

1.4kg pork shoulder, rind removed  

40g fresh root ginger, roughy chopped

4 garlic cloves, crushed

1 red chilli, deseeded and roughly chopped

1 stalk lemongrass, quartered

150g palm sugar, grated or soft brown sugar

50ml fish sauce

4 kaffir lime leaves

juice of 1 lime, plus extra limes to serve

For the salad:

large handful of fresh watercress

½ cucumber, diced into matchsticks

1 apple, cored and thinly sliced

1 tsp sea salt

1 small red chilli, sliced

1 spring onion, sliced

1 handful fresh mint leaves

50ml white wine vinegar

1 tbsp caster sugar

  1. Preheat the oven to 180C, fan 160C, gas 4. Place the pork shoulder in the Mermaid duo-roasting tin. Add the ginger, garlic, chilli, lemongrass, sugar, fish sauce, kaffir lime leaves and 250ml water to the tin and place on the hob. Bring to a simmer and allow the sugar to dissolve, then remove and cover with the tight fitting lid. Place the pork in the oven, making sure you brush and baste the pork with the liquid every half an hour or so.
  2. Cook for one hour, then turn the pork over and cook for a further two hours, or until the pork is tender.
  3. While the pork is cooking, make the cucumber and watercress salad. In a large bowl, mix together the cucumber, apple and salt. Set aside for 2 minutes, then place in a colander and rinse under cold water. Return to the bowl with the remaining ingredients and toss to combine.
  4. When the pork is ready, add the lime juice to the pan. Serve the pork with the sticky Asian sauce and watercress salad. Sticky Thai rice would also make a great addition!
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