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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
Oct-27-2014-issue

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