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

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  • 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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