This recipe is a stock standard recipe that you should immediately pin, or save to a menu so you can find it easily on demand. If you have a small family, this recipe will feed you up to 4 meals. If you have a hungry set of boys, I still think it will feed your family at least twice. It makes a TRUCKLOAD. It seems that when you shred meat it increases in volume. So cook once, eat twice or thrice as the case may be!
COOK ONCE, EAT TWICE:
Remove one of the pork loins before cooking in the sauce and use in the Caribbean Pork Nourish Bowl with Coconut Rice
Make Pulled Pork Soft Tacos with Grilled Pineapple Slaw (pictured)
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- 4 Pork loins, roughly 2 kg total
- 2 Pinches Pink Salt Flakes BUY
- Black Pepper
- 4 Garlic Cloves
- 2 Red Onion quartered
- 1 Red Chillie(s)
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 Tablespoons dark brown sugar
- 4 Tablespoons Fish Sauce
- 4 Tablespoons Tomato Paste
- 4 Tablespoons Balsamic Vinegar
- 1 x 400gm Tin Crushed Tomatoes
Place the pork loins in the Varoma dish and tray. Season with salt and pepper. Fill up the Thermomix bowl with water to the 1 litre mark. Steam 50 min/Varoma/speed 4. Discard steaming water and set pork aside.
Place garlic, onion, chilli and EVOO into the Thermomix bowl. Chop 5 sec/speed 5. Cook 5 min/Varoma/speed 1.
Add remaining ingredients into the Thermomix bowl and combine 10 sec/speed 4.
Cut the cooked pork loin you wish to shred into large chunks and place into the Thermomix bowl. Cook in the sauce 30 min/100°C/Reverse/speed soft.
Shred the pork 4 sec/Reverse/speed 4 Or until shredded.
Reserve any unshredded pork for another use.
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