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Slow-cooked sticky pork

Slow-cooked sticky pork

12
Points®
Total Time
1 hr 35 min
Prep
20 min
Cook
1 hr 15 min
Serves
4
Difficulty
Moderate
Give pork an Oriental perk with this impressive dish, complete with tender, drool-worthy meat and luscious aromas, that’s an absolute cinch to make

Ingredients

Sesame oil

2 tsp

Pork scotch roast, raw

550 g, cut into 3cm pieces

Red onion

2 medium, thinly sliced

Carrot(s)

3 medium, thickly sliced

Red capsicum

1 medium, (cut into 3cm pieces)

Soy sauce

¼ cup(s), (60ml)

Garlic

2 clove(s), sliced

Fresh ginger

1 tbs, grated

Chicken stock

½ cup(s), (125ml)

Sweet chilli sauce

¼ cup(s), (60ml)

Hoisin sauce

60 ml, (1/4 cup)

Fresh coriander

⅓ cup(s), chopped

Instructions

  1. Heat oil in a large non-stick saucepan over medium-high heat. Add pork and cook, turning, for 5 minutes or until browned. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and 1 cup (250ml) water. Bring to the boil.
  2. Reduce heat to low and simmer, covered, for 1 hour, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened. Serve.

Notes

SERVING SUGGESTION: steamed Asian greens such as gai lan (Chinese broccoli), choy sum or bok choy, plus steamed jasmine rice.TIP: Sesame oil adds a nutty flavour as well as helping to brown the pork. If unavailable you can use sunflower or canola oil.

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