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Recipe of the week: Slow-cooked Specially Selected Pork Asian-style stew


By Features Reporter

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This succulent stew has a bit of a kick and a cinnamon twist, and is a perfect winter warmer.

Slow-cooked Specially Selected Pork Asian-style stew.
Slow-cooked Specially Selected Pork Asian-style stew.

Ingredients

500g lean Specially Selected Pork boneless shoulder, trimmed and cut into 3cm thick chunks

3 tbsp reduced-salt soy sauce

3 tbsp Shaoxing cooking rice wine or dry sherry

10g fresh ginger root, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

1 large fleshy red chilli, deseeded and finely chopped

2 tbsp Scottish rapeseed oil

1 large red pepper, deseeded and cut into chunks

225g carrots, peeled and thickly sliced

200g brown or chestnut mushrooms, halved or quartered

2 star anise

1 small cinnamon stick

Spice mix

If you prefer, use 1-2 tsp Chinese five spice powder as an alternative to the star anise and cinnamon stick.

Method

Put the pork into a bowl. Mix together the soy sauce, wine, ginger, garlic and chilli. Cover and leave to marinate for 30 minutes. If you have more time, leave in the fridge overnight.

Preheat the slow cooker for 20 minutes on high. Meanwhile, heat the oil in a frying pan until hot and stir fry the pepper, carrots and mushrooms for two minutes. Use a slotted spoon to transfer them to the slow cooker and cover with the lid.

Drain the pork, reserving the marinade. Reheat the frying pan juices until hot and then stir fry the pork for two to three minutes until browned all over. Transfer to the slow cooker and re-cover.

Pour 300ml water into the frying pan and add the spices and reserved marinade. Bring to the boil then pour over the pork and vegetables. Stir everything together, then cover and leave to cook for four to four-and-a-half hours, until tender and thoroughly cooked.

To serve, discard the spices, ladle the stew into serving bowls and serve with steamed or stir fried vegetables, chunky bread, rice or noodles. Sprinkle with spring onions and extra chilli for crunch and bite.


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