Photography: John Paul Urizar. Styling: Kate Brown.
This simple pork laksa can be made in your slow cooker with only five ingredients to create a rich and flavourful meal. Want to make this laksa with chicken isntead? See the notes below recipe.
Looking for more slow-cooker meals or Malaysian recipes?
Ingredients
Method
Remove and discard top layer of skin and fat from each pork rasher. Cut pork rashers into 3cm (1¼in) pieces. Transfer to a 5-litre (20-cup) slow cooker.
Finely chop white part of green onions. Add white part to slow cooker; refrigerate green tops for serving. Add laksa paste, 1 can of coconut milk and 1.5 litres (6 cups) water to cooker; stir to combine.
Heat slow cooker on LOW. Cook pork, covered, for 8 hours or until tender. Skim and discard fat from surface.
Adjust setting to HIGH. Add remaining coconut milk; cook, covered, for a further 10 minutes.
Meanwhile, place noodles in a heatproof bowl; cover with boiling water. Stand for 5 minutes; drain. Cut green onion tops into long thin strips. If onion doesn’t curl, add to a bowl of iced water and stand for a few minutes.
Divide soup mixture, pork and noodles among bowls. Top with green onion curls; season with pepper. Serve.
What to serve with slow cooker laksa
Top the laksa with finely chopped fresh red chillies, mint leaves or bean sprouts, or serve with lime wedges to the side.
Can I use chicken instead?
Yes, you can use the same weight of skinless chicken thighs instead of pork rashers for this laksa, if preferred.
How to make laksa without a slow cooker
If you don’t have a slow cooker, or don’t have time to follow this slow cooked recipe, try this pork meatball laksa. You might also like our seafood laksa, tofu laksa, or this speedy chicken laksa.
