Lemongrass Pork with Ginger Aioli and Spicy Slaw Recipe

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  • To make the pork (makes 1lb):
  • 1 stalk lemongrass
  • 3 tablespoons red curry paste
  • 5 teaspoons loosely packed dark brown sugar
  • 5 teaspoons salt
  • 1lb pork butt
  • 3 tablespoons lime juice  (from 2 medium limes)
  • 1⁄2 cup water or chicken stock
  • 1 (3-inch) piece fresh ginger- root, peeled and sliced
  • Salt and freshly ground pepper
  • To make the ginger aioli (makes 2 cups):
  • 2 tbsps soy sauce
  • 1 green onion, finely chopped
  • 1 tbsp unseasoned rice vinegar
  • 1 1⁄2 tsp light brown  sugar
  • 2 garlic cloves, minced
  • 1 1⁄2 cups mayonnaise
  • 1 1⁄2 tsp peeled, finely chopped gingerroot
  • 1⁄4 cup chopped cilantro
  • 1⁄4 cup sweet chili sauce, such as Mae ploy
  • 1⁄2 lime, zested (about 1⁄2 tea- spoon zest)
  • To make the spicy slaw (makes 3 cups):
  • 1⁄2 head Chinese leaf cabbage, cut into julienne strips
  • 1⁄4 cup chopped cilantro
  • 1⁄2 cup white vinegar
  • 1⁄2 cup water
  • 1⁄4 cup salt
  • 1⁄4 cup sugar
  • 1 tablespoon sambal oelek or Sriracha sauce
  • 2-inch piece fresh gingerroot, peeled and minced
  • 1⁄2 teaspoon sesame oil
  • To serve:
  • 4 soft, good-quality buns of  your choice
  • Butter, for toasting the buns


  • Preheat oven to 200F

  • Crush the lemongrass stalk with the side of a knife to help release its flavour. Trim the bottom and discard, then cut the stalk into 2-inch chunks. Set aside

  • Thoroughly rub the curry paste, brown sugar, and salt all over the pork. Put the pork in a medium roasting pan. In a small mixing bowl, combine the lime juice and water and pour it over the pork. Scatter the gingerroot and lemongrass in the pan. Cover the pan tightly with aluminum foil and cook for 2 hours, or until the pork is falling apart. It should be tender enough to serve at this point, but break the meat up with a fork if you want smaller pieces. Season to taste with salt and pepper. Use immediately or allow the pork to cool, and refrigerate until ready to use. It will keep in the refrigerator 3 to 5 days, well wrapped

  • Mix all the aioli ingredients in a large bowl. Refrigerate until ready to use. The aioli will keep for up to a week

  • Put the cabbage and cilantro into a large bowl. In a small saucepan, bring the vinegar, water, salt, sugar, sambal oelek, gingerroot, and sesame oil to a boil. Boil for 10 minutes, then remove from the heat and pour the dressing over the cabbage and cilantro. Allow the slaw to cool, then refrigerate until ready to use. It will keep for up to 3 days

  • Reheat the pork if it’s been refrigerated. Split and butter the buns, and lightly toast them, cut side down, in a pan over medium heat. Spread about a table- spoon of aioli on the bottom of each bun, then top with about 1/4 cup of slaw and about 1∕3 cup of pork. Add the top buns and serve.

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