Slow-cooker braised Chinese pork recipe
Created by The Tesco Recipes team
Make use of your slow-cooker with this succulent slow-cooked Chinese pork. Pork shoulder is braised slowly in a sticky soy, ginger and chilli sauce until meltingly tender – serve with noodles, fresh coriander and a sprinkling of extra red chillies.
See method- Serves 4-6
- 15 mins prep + 4 hours cooking (high heat) or 8 hours cooking (low heat)
- 294 calories / serving
- Dairy-free
Ingredients
- 1kg pork shoulder, cut into 5cm pieces
- 4 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 inch piece ginger shredded into matchsticks
- 2 cloves garlic, sliced
- 2 red chillies, sliced
- 4 tbsp red wine vinegar
- 200ml sherry
- 50g soft brown sugar
- 150ml water
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Shop ingredientsEach serving contains
- Energy
- 1235kJ 294.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 10g
of the Reference intake
Carbohydrate 9.9gProtein 35.2gFibre 0.1g
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Method
- Marinate the meat with 1 tbsp of the soy and set aside. In a frying pan, heat the oil. Sauté the garlic, ginger and half the chili for 5 minutes.
- Add the sherry, vinegar, remaining soy sauce, sugar, and water and heat until the sugar is dissolved. Place the meat in the slow-cooker, pour over the sauce, place the lid on and cook for 4 hours on high or 8 hours on slow.
- Skim off any excess oil. Remove the meat and strain the sauce through a fine mesh sieve.
- Serve the meat and juice with rice noodles, chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.
- See more Chinese recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
