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.nzmore of this author