Thai Style Pulled Pork Sandwich


Pulled Pork

  • 1 lb Smithfield Pulled Pork
  • Thai Red Curry Sauce (recipe follows)
  • 4 bakery-fresh brioche buns
  • ½ lb shredded cabbage coleslaw mix
  • ¼ cup chopped fresh cilantro
  • Thai Nuoc Cham Sauce (recipe follows)

Thai Red Curry Sauce

  • 1½ cups coconut milk, unsweetened, divided
  • 4 Tbsp Thai red curry paste
  • 1 cup chicken stock
  • 2 Tbsp fish sauce
  • 3 Tbsp palm sugar (can substitute dark brown sugar)
  • 1 stalk lemongrass, smashed
  • 3 kaffir lime leaves

Thai Nuoc Cham Sauce

  • ¼ cup fish sauce
  • ¼ cup sugar
  • 13 cup water
  • 2 Tbsp fresh lime juice
  • 1 Tbsp sambal chile sauce



Pulled Pork

Meal Course:

Dinner, Lunch

Dish Type:



Pulled Pork

  1. Warm pork, draining any excess fat.
  2. Add warm Thai Red Curry Sauce to pork.
  3. Steam brioche buns.
  4. Combine coleslaw mix and cilantro, and dress with Nuoc Cham Sauce.
  5. Place generous scoop of Thai pork onto each steamed bun,
    and top with Thai slaw and top of bun.

Thai Red Curry Preparation

  1. Combine ¾ cup coconut milk and curry paste in heavy-bottomed pan. Cook over medium heat until mixture is reduced by approximately half, has thickened and fat has begun to separate out.
  2. Add remaining ingredients, whisking well to incorporate all the fat.
  3. Simmer over low heat for approximately 10 more minutes.
  4. Remove lemongrass and kaffir lime leaves.

Thai Nuoc Cham Sauce Preparation

  1. Combine all ingredients.