NZ Woman's Weekly

Slow-cooked chinese style BBQ pork with Asian salad

Slow-cooked chinese style BBQ pork with Asian salad
  • Meal Type

    Pork
  • Servings

    4
  • Courses

    Dinner
  • Meal Origin

    Chinese

Slow cooking doesn’t have to be heavy and hearty. Try this fragrant, super-easy pork dish with steamed rice and a colourful fresh salad on the side.

  • 1 onion, halved and sliced
  • 1 red capsicum, sliced, reserve ¼ for salad
  • 2 pork fillets, or pork chops, or pork belly without the rind
  • 2 star anise or 1 tsp ground
  • ¾ cup char siu sauce (Chinese BBQ sauce)
  • 1 cup chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp chopped fresh ginger
  • 2 cloves garlic, sliced
  • 1 medium red chilli, halved and seeded, add more if preferred
  • ¼ cup fresh coriander leaves
  • ¼ cucumber, peeled into ribbons
  • ½ red onion, sliced
  • 2 limes, sliced for squeezing
  • 1 tsp sesame oil
  • Rice, to serve
  • ½ cup honey-roasted peanuts, chopped, to garnish

1 If using an oven, preheat to 160°C.

2 Arrange onion and capsicum in the base of the slow cooker or casserole dish, and place pork fillets side by side on top.

3 In a jug, mix together star anise, char siu sauce, chicken stock, soy sauce, ginger, garlic and chilli. Pour stock mixture over the pork and cook, covered, on low for 4 hours, high for 3 hours, or in the oven for 2 hours 45 minutes.

4 For salad, toss together the coriander leaves, cucumber ribbons, red onion and reserved capsicum. Season with lime juice and 1 teaspoon sesame oil.

5 Serve pork over rice with plenty of sauce. Sprinkle with peanuts and serve Asian salad on the side.

TIP: For a nice glaze, brush 2-3 tablespoons of extra char sui sauce over the exposed pork while cooking. This will set and become sticky.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

Subscribe to the magazine

Breakfast's Ali and Rawdon's secret struggle

In the New Zealand Woman's Weekly this week, Breakfast TV presenters Ali and Rawdon reveal their secret struggle.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe