Caramel ginger and chilli pork

SERVES 6 PREP AND COOK TIME 4 HOURS 45 MINUTES

1.2kg boneless pork shoulder, cut into 3cm pieces 1 medium (150g) brown onion, chopped finely 3 cloves garlic, crushed 1 fresh long red chilli, chopped finely 1 tablespoon finely grated fresh ginger 2 teaspoons fish sauce ⅓ cup (80ml) soy sauce 1 tablespoon peanut oil ⅔ cup (160ml) salt-reduced chicken stock ¼ cup (55g) firmly packed dark brown sugar 10cm stick (20g) fresh lemon grass, halved, bruised 2 star anise 1 cinnamon stick 2 x 5cm strips lime rind 2 tablespoons lime juice 2 green onions (green shallots), sliced thinly ¼ cup (35g) roasted unsalted peanuts 1 fresh long red chilli, sliced thinly

Combine pork, brown onion, garlic, chopped chilli, ginger, fish sauce and half the soy sauce in a large bowl; toss to coat pork.

Heat the oil in a 4.5-litre (18-cup) slow cooker on sear (High) setting; cook pork, in batches, stirring, for 10 minutes or until well browned. Return pork to cooker.

Add remaining soy sauce, stock, sugar, lemon grass, star anise, cinnamon and rind. Cook, covered, on Low, for 4 hours. Discard the lemon grass, star anise, cinnamon and rind; stir in juice.

Serve pork topped with sliced green onion, peanuts and sliced chilli. Suitable to freeze at the end of Step 3. Not suitable to microwave.