Saturday, 21 September 2013

Easy chinese slow-cooker recipe for pork with plums

Quickly fry ingredients to seal meat
This is much healthier than your normal take-away and cooks brilliantly in a slow cooker. Everyone was really impressed as it did taste, well, just like chinese food, and we love both chinese and thai in our house! You can serve with rice or noodles but I prefer rice (jasmine is my favourite). It's good enough for entertaining friends or for family meals.

Ingredients for four people

600g pork shoulder cut into chunks
2.5 tbsp each of rice wine and soy sauce
thumb sized piece of ginger
2 garlic cloves crushed
1 tbsp olive oil
chopped onion
half cinnamon stick
1 red chilli
1 star annise
1tsp chinese five spice powder
1 tsp sugar
1 tbsp tomato puree
9 fl oz chicken stock
3 ripe plums halved and stoned

Marinade the pork with the rice wine and soy and half the ginger, garlic and chilli for at least one hour. Fry all the other ingredients (not the plums) then add the pork so the meat is sealed but not browned. Transfer to slow cooker for at least 6 hours (you can skim off any fat half way through). Add plums about an hour before you finish. You may need to reduce the juice down before serving but I didn't need to. Delicious with rice.

Delicious after 7/8 hours in the slow-cooker

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