When I slow roast a shoulder of pork to make pulled pork, there is always enough left for at least two more meals. I am the queen of making the most of leftovers. I have to be because I am greedy so I always prepare enough for 10 people.
I had a notion that the soft shredded meat would work well with Thai flavours. I usually make a spicy pork and chickpea dish, but I have learned that it’s easier to sell the concept to George if I go for a creamy Thai green curry. It scares him less. Making food for children that doesn’t scare them is an art in itself.
This was so simple and quick to make. Start by cooking off two tablespoons of Thai green curry paste with a spoonful of coconut milk in a splash of oil. Then add around 350g of leftover shredded meat. Once that has heated through add a dash of fish sauce and teaspoon of palm sugar (soft brown sugar would do just as well) then add the rest of the can of coconut milk and a couple of lime leaves and allow it to simmer for 5 minutes.
I also added sliced baby-corn and mange tout for a bit of crunch and cooked for 5 minutes more. We had ours served with Thai sticky rice and, for the grown ups only, topped with coriander leaves, chilli slices and a squeeze of lime.
Whilst I was photographing my dinner I left the sticky rice on the heat. Now it’s not just sticky, it’s welded to the base of a non stick pan.
Now you carry on looking at the pretty pictures whilst I go attack a pan with a scrubby brush.
Things we make 
Rufus' Food and Spirits Guide
June 8, 2011
Oh that looks gorgeous. I wonder if, just thinking out loud here, smoked pork would be overpowering in the dish. I don’t have a slow cooker. Yes, I know that’s odd. The recipe is great and the photos are stunning as always. I love those red peppers.
thingswemake.co.uk
June 8, 2011
No fear Greg! When I said slow cook, I didn’t mean in a slow cooker. I just cook it really slow in the oven all day (https://thingswemake.wordpress.com/2010/05/24/pulled-pork/) but I’m sure a smoked version would be ‘interesting.’ and I’m sure any leftover cooked meat would work.
I only got a slow cooker last year, when I saw one for £20 at the supermarket. It is good, but there is nothing to beat a proper roasted meat flavour.
Sally
June 8, 2011
Mmm – doesn’t look swamped with creaminess so not too scary for my child (the meat eating one) who is terrified by the term Asian flavours. Beautiful images – so sharp and precise – suits the cuisine in a way if you know what I mean.
Ezekiel Lux
June 22, 2011
The rice stuck to your pan is actually a tasty snack that Koreans like to eat, called “Noo-roong-ji”.
There’s a stone hot pot called “Dol soht bibim bbap” that utilizes that concept by coating the inside of the pot with a little bit of sesame oil, adding rice, and the all of the veggies, while the pot is still hot. The cooked rice cooks even more and becomes a cracker-like substance. Once “done”, you can eat the rice on the bottom like a cracker. Really good!