how to make quick Tamarind and pineapple pork with rice noodle salad

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tamarind and pineapple pork with rice noodle salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tamarind and pineapple pork with rice noodle salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tamarind and pineapple pork with rice noodle salad is something that I’ve loved my entire life.

Table of Contents


  • 200g fresh pineapple, peeled, chopped
  • 1 1/2 tablespoons coconut oil
  • 1.9kg boneless pork shoulder roast, rind removed, fat trimmed, cut into 8cm pieces
  • 170g French shallots, finely chopped
  • 5 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, grated
  • 3 star anise
  • 2 lemongrass stems, halved, bruised
  • 2-3 long fresh red chillies, thinly sliced, to taste
  • 2 tablespoons desiccated coconut
  • 3 teaspoons ground coriander
  • 50g palm sugar, grated
  • 600ml coconut water
  • 100ml fish sauce
  • 60ml (1/4 cup) tamarind puree
  • 375g pkt large rice stick noodles
  • 150g bean sprouts, trimmed
  • 1 bunch fresh mint, leaves picked
  • 1 bunch fresh coriander, leaves picked
  • Fried shallots, to serve
  • Lime wedges, to serve


  • Step 1
    Place pineapple in a food processor and process until smooth. Transfer to a bowl. Heat 1 tbs of the oil in a large flameproof casserole dish over medium-high heat. Cook the pork, in 2 batches, turning occasionally, for 6 minutes or until browned. Transfer to a bowl.
  • Step 2
    Heat remaining oil in dish over medium-low heat. Add the shallot. Cook, stirring, for 2 minutes or until soft. Add the garlic, ginger, star anise, lemongrass and 1-2 chillies, to taste. Cook, stirring, for 1 minute. Add the coconut and ground coriander. Cook, stirring, for 2 minutes or until toasted. Add the sugar. Cook, stirring, for 1-2 minutes or until melted and caramelised. Stir in the pork.
  • Step 3
    Add the coconut water, fish sauce, tamarind and pineapple puree. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour 45 minutes or until pork is very tender. Set aside to cool slightly. Use 2 forks to shred the pork. Discard the star anise and lemongrass.
  • Step 4
    Place the noodles in a large heatproof bowl and cover with boiling water. Stand for 6-8 minutes or until just tender. Drain and refresh under cold running water. Transfer to a large bowl.
  • Step 5
    Add the pork mixture, bean sprouts and three-quarters of the fresh mint and coriander to the noodles. Gently toss to combine. Transfer to a serving platter. Sprinkle with the remaining herbs and chilli. Serve with fried shallots and lime wedges.

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