Slow cooker braised Chinese pork recipe

  • Serves 4-6
  • 15 mins prep + 4 hours cooking (high heat) or 8 hours cooking (low heat)
  • 294 calories / serving
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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. Pour over the meat, 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

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

 

  • Ingredients

  • 2.2lbs/1 kilo pork shoulder cut into 2 inch pieces
  • 4tbsps soy sauce
  • 1tbsp vegetable oil
  • 2 inch piece ginger shredded into matchsticks
  • 2 cloves garlic, sliced
  • 2 red chillies, sliced
  • 4tbsp red wine vinegar
  • 200ml sherry
  • 50g soft brown sugar
  • 150ml water
  • Energy 1235kj 294kcal 15%
  • Fat 9g 13%
  • Saturates 3g 13%
  • Sugars 10g 11%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 9.9g Protein 35.2g Fibre 0.1g

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