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Slow-cooker braised Chinese pork recipe
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Make use of your slow-cooker with this succulent slow-cooked Chinese pork. Pork shoulder is braised slowly in a sticky soy, ginger and chilli sauce until meltingly tender – serve with noodles, fresh coriander and a sprinkling of extra red chillies. See method
Ingredients
- 1kg pork shoulder, cut into 5cm pieces
- 4 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 inch piece ginger shredded into matchsticks
- 2 cloves garlic, sliced
- 2 red chillies, sliced
- 4 tbsp red wine vinegar
- 200ml sherry
- 50g soft brown sugar
- 150ml water
Each serving contains
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Energy
1235kj
294kcal
15%
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Fat
9g
13%
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Saturates
3g
13%
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Sugars
10g
11%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 9.9g
Protein 35.2g
Fibre 0.1g
Method
- Marinate the meat with 1 tbsp of the soy and set aside. In a frying pan, heat the oil. Sauté the garlic, ginger and half the chili for 5 minutes.
- Add the sherry, vinegar, remaining soy sauce, sugar, and water and heat until the sugar is dissolved. Place the meat in the slow-cooker, pour over the sauce, place the lid on and cook for 4 hours on high or 8 hours on slow.
- Skim off any excess oil. Remove the meat and strain the sauce through a fine mesh sieve.
- Serve the meat and juice with rice noodles, chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.
See more Chinese recipes
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