Indian Pulled Pork & Potato Gem Platter
Tender, slow-cooked Indian spiced pulled pork meets crispy potato gems in this ultimate sharing platter. Topped with a tangy yoghurt sauce, tamarind chutney, and fresh herbs, it's packed with bold flavours and perfect for a crowd.
10 hrs 50 mins
Easy
6
What you’ll need
INGREDIENTS
- 1 SunPork Fresh Foods Pork Collar Butt
- 2 red onions, quartered
- 2 Tbsp. honey
- 1 Tbsp. fresh ginger, cut into matchsticks
- 6 garlic cloves
- 1 Tbsp. coriander powder
- 1 Tbsp. cumin powder
- ½ tsp. turmeric
- 1 cup orange juice
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 1kg bag frozen potato gems
Sauces & Serving
- 60ml fresh lime juice
- 1½ cups plain yoghurt
- ½ cup coriander leaves
- ½ cup mint leaves
- 1 jalapeño
- 100g tamarind chutney
- 1 small red onion, diced
How to make it
- In a slow cooker, add collar butt, red onion, honey, ginger, garlic, coriander powder, cumin, turmeric, orange juice, salt and pepper and place on low to cook for 10 hrs.
- Remove pork from the slow cooker and allow to rest for approx. 15-20 mins.
- Place pork in a large serving bowl, then use two forks to gently pull the pork apart. Ladle a small amount of the cooking juices from the slow cooker over the top and toss to combine. Reserve 60ml of the cooking liquid for later.
- Pre-heat fan forced oven and cook potato gems according to pack instructions, remove from the oven and set aside.
- While potato gems are cooking, mix lime juice into 1 cup of yoghurt and set aside.
- In a blender, add remaining yoghurt, ¼ cup of mint leaves, ¼ cup of coriander leaves and jalapeño then blend until smooth and set aside.
- In a large bowl, combine potato gems and pulled pork, then add 1-2 Tbsp. of meat juice from the slow cooker.
- Spread yoghurt over the platter, then place potato gems, top with tamarind and coriander chutney.
- Sprinkle with diced red onion, and the remaining coriander and mint.
- Serve and enjoy!
