Approx 400g slow cooked pork with its cooking juices
1-2 tbsp Red Curry Paste
4 waxy potatoes – cubed, boiled until just cooked and chilled.
1 stick of celery – sliced in half lengthways and then chopped finely
A few slices of sweet red pepper – finely chopped
A few small Thai basil leaves
1 Bird’s eye chilli – deseeded and finely chopped
Squeeze of lime juice
4 Brioche rolls
- Take your cooked pork and drain the cooking juices into a small bowl. Using 2 forks (or your fingers) pull the pork.
- In a separate bowl take 5 tablespoons of the cooking juices and add the red curry paste and mix well together.
- Pour this mixture over the pulled pork and turn over a few times to ensure all the meat is coated. Cover and return to the oven on a low heat.
- Meanwhile take the cooled potatoes and in a medium size bowl mix with the celery, pepper, basil leaves and chilli.
- Add 2 tablespoons of mayonnaise and a good squeeze of lime juice. Mix well together, cover and set aside in the fridge.
- Cut you brioche rolls in half and pull out some of the bread to leave each half slightly hollowed out.
- Add a spoonful of the potato salad into both the top and bottom hollows. Press this in gently with the back of the spoon.
- Remove your warmed pork from the oven and turn a few times to make sure all the meat is well coated in the sauce and pile generously into each roll on the potato salad.
- Replace the top of each roll and serve immediately.
Cook your pulled pork and potatoes the day before, to improve flavours and reduce preparation time on the day of serving.
Thai Basil is also known as 'holy basil' or 'sweet basil'. The leaves are a rich shade of green and have a much stronger flavour than the Italian variety, with a slight aniseed taste.