|Chinese Slow-Cooked Pork|
I can't really attribute this recipe to anyone as I looked at a few, pinched some ideas but changed quantities, missed some things out and added some others so I guess this is my own creation. With slow-cooker recipes you don't need to be too accurate on cooking time and we find we often go to the pub until we are hungry. In this case it added about 3 hours to the planned cooking time so we were left with a "pulled pork" type of consistency which was fantastic actually! The sauce was very rich but the meat could take it and had we not served it with crackling then it would have been a healthy dish too.
Such a very simple dish done this way:
1 teaspoon Chinese 5spice
1 teaspoon salt
Remove the fat from the pork, rub meat with the 5spice and salt and leave in fridge for 2 hours
For the cooking sauce:
1 Tablespoon Molasses
4 Tablespoons Soy Sauce (Gluten-free)
1 Tablespoon Fish Sauce
1 Teaspoon Crushed Dried Chilli
5 Spring Onions
1 Large Knob of Ginger (unpeeled and finely sliced)
6 Cloves of garlic (peeled but left whole)
600 ml of Chicken Stock (Gluten-free)
Put the slow-cooker to high and place the meat in the middle. Pour over the sauce, cover and leave for 4 hours. Turn the meat and cook on low for at least another 2 hours.
When cooked, remove the meat, cover with foil and leave to rest for 20 minutes while you prepare the sauce.
Turn up the heat and thicken with cornflour until at the required consistency.
Shred the meat and scatter it over stir-fried veg, then drizzle over some sauce. We also had scratchings (done separately) but they were a bit of a disaster so we won't go there.