Slow cooker Asian pork roast recipe

10 ratings

See method

  • Serves 6
  • 10 mins prep and 4-8 hours cooking time
  • 312 calories / serving
  • Freezable

Ingredients

  • 900g pork leg steaks
  • 1tbsp vegetable oil
  • 1inch/3cm piece ginger peeled and finely chopped
  • 3 garlic cloves sliced
  • 2 long red chillies, seeded and sliced
  • 3 whole star anise
  • 1tbsp honey
  • 150ml hoisin sauce
  • 250ml/1 cup of sherry

Each serving contains

  • Energy

    1315kj
    312kcal
    16%
  • Fat

    8g 11%
  • Saturates

    2g 11%
  • Sugars

    16g 18%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 16.5g Protein 34.8g Fibre 0.6g

Method

  1. Turn the slow cooker on. Heat a large frying pan with the oil. Season the meat well and then brown on all sides.  Remove from the pan and then sauté the ginger, garlic and one of the chilis for 5 minutes. Pour in the hoisin, five spice, rice wine or sherry and star anise. Stir to mix well.
  2. Place the roast in the slow cooker. Pour the sauce over and place the lid on. Cook on low heat for 8 hours or high heat for 4 hours. Do not lift the lid while cooking as it will take longer.
  3. Serve over rice with the remaining red chili and some chopped spring onions.

See more Pork recipes.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

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