Sambal pork three ways

Bold spice and bright tropical flavours together in one versatile meal. Serve the tender, glossy pork as tacos, rice bowls or loaded burritos, each one finished with pineapple salsa, pickled red onion and crispy onions for a satisfying sweet, sharp and savoury bite.

By Julie Lin
From Saturday Kitchen Recipes

This sambal pork three ways uses pork shoulder, sambal belacan, chilli paste, tomato purée, sugar, oil, jasmine rice, tortillas and crispy onions with fruit salsa and pickles. The pork is rich and the serving options add extra refined carbs, so this sambal pork three ways works best as an indulgent meal rather than a light everyday dish. The fresh pineapple salsa, pickled onions and cucumber balance the richness with acidity and crunch.

Estimated nutrition (per serving, 4–6): kcal ~760–920, fat ~28–38g, saturated fat ~8–12g, carbs ~78–95g, sugars ~18–26g, fibre ~5–7g, protein ~34–42g.

Method

Slow cook the pork (cook: 4½–5½ hours)

1. Preheat the oven and mix the marinade. To make the pork, preheat the oven to 170C/150C Fan/Gas 3. In a large bowl, whisk together the sambal belacan, ancho chilli paste, tomato purée, orange juice, lime juice, vinegar, soy sauce, brown sugar, oil, cumin, coriander, smoked paprika and salt. This gives the sambal pork its deep, spicy, tangy base.
2. Coat the pork and add aromatics. Add the pork and coat thoroughly in the marinade. Add the onion, garlic, ginger, coriander stalks and cinnamon stick. These aromatics build layers of flavour as the sambal pork cooks slowly.
3. Transfer to casserole and roast until tender. Transfer everything to a flameproof casserole dish or Dutch oven. Pour in the chicken stock and mix gently. Cover tightly with a lid or foil and cook in the oven for 4½–5½ hours, or until the pork is completely tender and pulls apart easily with a fork. Slow cooking makes the sambal pork rich, glossy and shreddable.
4. Reduce the sauce and shred the pork. Transfer the pork pieces to a tray or board. Remove the cinnamon stick and coriander stalks from the cooking liquid. Transfer the remaining cooking liquid to a blender and blend until smooth. Return the sauce to the casserole dish and simmer uncovered on the hob for 10–15 minutes, stirring occasionally, until slightly thickened and glossy. Shred the pork and fold it back into the reduced sauce. Cook for a further 5 minutes, allowing the pork to absorb some of the liquid. Keep warm. This finishes the sambal pork so it stays moist and full of flavour.

Make pickled onions (prep ahead: 30 mins)

1. Salt the onions. To make the quick pickled onions, place the red onion and salt into a bowl or jar. Salting helps soften the onions and prepares them for quick pickling.
2. Heat the vinegar mixture. Combine the vinegar, sugar and 100ml/3½fl oz water in a small saucepan. Bring just to a simmer, stirring until the sugar is dissolved. This creates a bright, sweet-sour pickling liquid for the sambal pork toppings.
3. Pour over and chill. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Leave to cool, then refrigerate for at least 30 minutes before serving. The onions will keep for up to 1 week in the fridge.

Cook the rice (prep: 5 mins, cook: 25 mins)

1. Toast the spices in oil. To make the rice, heat the oil in a lidded saucepan on a medium heat. Add the garlic powder, cumin, coriander, smoked paprika and turmeric and cook for 30 seconds until fragrant. Toasting the spices gives the rice a warm, savoury base.
2. Coat the rice and simmer. Add the rice and stir to coat the grains in the spices. Pour in the chicken stock and add the salt. Bring to a simmer, cover and cook on a low heat for 15 minutes. Remove from the heat and leave covered for 10 minutes to finish cooking. Keep warm. This fluffy spiced rice works perfectly with the sambal pork burritos and rice bowls.

Make the salsa (prep: 5 mins)

1. Combine pineapple, chilli and coriander. To make the pineapple salsa, combine the pineapple, chilli and coriander in a bowl. Add the lime juice and salt, then toss well. The salsa adds fresh, bright contrast to the rich sambal pork.
2. Adjust sweetness if needed. Taste and add a pinch of brown sugar if the pineapple isn’t very sweet. This keeps the salsa balanced and lively.

Assemble and serve (finish: 10 mins)

1. Build the tacos. To make the tacos, fry the tortillas in some of the pork braising juices. Top each taco with a mound of the pork, some pineapple salsa and pickled red onions. Finish with the coriander and crispy fried onions on top. This gives the sambal pork tacos a crispy, juicy, sharp finish.
2. Build the rice bowls. To make the rice bowls, spoon the rice into the base of the bowl. Top with the braised pork. Arrange the pineapple salsa, pickled red onions and cucumber around the pork. Finish with a generous sprinkle of crispy fried onions. The rice bowl version keeps the sambal pork hearty and colourful.
3. Build the burritos. To make the burritos, warm the tortillas until soft and pliable. Spread some of the rice across the centre of the tortilla. Top with some of the braised pork, pineapple salsa and pickled red onions. Drizzle over some sambal oelek sauce. Fold in the sides, then roll tightly to enclose the filling. Place seam-side down on a hot dry pan or grill for 1–2 minutes to lightly toast and seal. Repeat with the remaining tortillas and ingredients. Serve whole or cut in half. The burrito version makes the sambal pork extra filling and easy to eat on the go.

Helpful tip: Make the pickled onions and rice ahead of time to keep assembly quick. The sambal pork also tastes even better after resting, so it is a great make-ahead main for tacos, rice bowls or loaded burritos.