This simple pork laksa can be made in your slow cooker with only five ingredients to create a rich and flavourful meal.
Looking for more slow-cooker meals or Malaysian recipes?
Ingredients
FIVE INGREDIENTS
Staples
Method
1.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.
2.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.
3.Heat slow cooker on LOW. Cook pork, covered, for 8 hours or until tender. Skim and discard fat from surface.
4.Adjust setting to HIGH. Add remaining coconut milk; cook, covered, for a further 10 minutes.
5.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.
6.Divide soup mixture, pork and noodles among bowls. Top with green onion curls; season with pepper. Serve.
7.Make it six: Top with finely chopped fresh red chillies, mint leaves or bean sprouts, or serve with lime wedges to the side.
Use the same weight of skinless chicken thighs instead of pork rashers, if preferred.
Note
