Slow Cooker Braised Chinese Pork

Recreate a restaurant-style recipe at home with this easy 'fakeaway' dish for your slow cooker.

Prep time: 20 minutes

Cook time: 480 minutes

Servings: 6 people

Preparation

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 chillis, fresh coriander and toasted sesame seeds.



Ingredients

1Kg 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



Ingredients

1Kg 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



Preparation

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 chillis, fresh coriander and toasted sesame seeds.