Caramel ginger and chilli pork

Australian Women’s Weekly NZ - - CONTENTS -


1.2kg bone­less pork shoul­der, cut into 3cm pieces 1 medium (150g) 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 spring onions, 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.

Recipes from The Aus­tralian Women’s Weekly Slow-cooker Com­fort Food, Bauer Books, RRP $36.99.

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