Sticky Soy-Glazed Pork with Pickled Cucumber
Australian Gourmet Traveller recipe for sticky soy-glazed pork with pickled cucumber.
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Cooking tools:
- Instant-read thermometer
- Microplane
- Roasting rack
- Roasting pan
- Butcher's twine
- Carving knife
- Chef's knife
- Paring knife
- Cutting board
- Kettle
- Pot
- Oven
- Refrigerator
- Mixing bowl
- Paper towel
- Pitcher
- Spoon
- Serving platter
Ingredients
- 2.2 kg piece of pork loin, skin on
- 100 gm ginger
- 4 garlic cloves
- 100 ml each dark soy sauce, fish sauce and lime juice
- 100 gm raw caster sugar
- 2 birdseye chillies, finely chopped (or to taste)
- 6 spring onions, trimmed to the length of the pork
- grapeseed oil
- 250 ml (1 cup) chicken stock
- Pickled cucumber
- 50 ml each lime juice, fish sauce and rice vinegar
- 1½ tbsp raw caster sugar
- 2 Lebanese cucumbers, halved, seeds scooped out, thickly sliced
- 2 golden shallots, thinly sliced
- ½ garlic clove, finely chopped
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