Slow-cooker caramel pork with Asian greens

Cooking Meat Slow-cooker caramel pork with Asian greens

Start this recipe in the morning and have succulent sweet pork ready for you at dinner time.

Lables: Low carb Egg free Lactose free Milk free Peanut free Sesame free Tree nut free
  1. Remove netting from pork. Cut rind and any excess fat from pork and discard. Cut pork into 8 large pieces. Place in a large snap-lock bag with flour. Season with pepper. Seal. Shake to coat.
  2. Heat half the oil in a large frying pan. Cook pork, in batches, for 5 minutes or until browned all over. Transfer to bowl of slow cooker.
  3. Heat remaining oil in pan. Add eschalots, ginger and garlic. Cook, stirring, for 3 minutes or until softened. Transfer to slow cooker. Add sweet chilli sauce, stock, lime juice, fish sauce, kecap manis and lime leaves. Stir to combine. Cover with lid. Cook on low for 6 hours or until pork is very tender.
  4. Remove pork from sauce. Roughly shred into large pieces. Serve pork on rice with Asian greens. Drizzle with sauce.

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1.8kg boneless pork shoulder
2 tbsp plain flour
2 tbsp vegetable oil
2 eschalots, thinly sliced
3cm piece ginger, cut into thin matchsticks
2 garlic cloves, thinly sliced
2 tbsp sweet chilli sauce
3/4 cup Massel salt reduced chicken style liquid stock
2 tbsp lime juice
1 tbsp fish sauce
1/4 cup kecap manis
2 kaffir lime leaves, finely shredded
Steamed rice and Asian greens, to serve

Adv

Autors
Preparation time
30
Cooking time
6:20
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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