Hoisin-braised pork chops
Pork loin chop
1200 g, (8x200g), fat trimmed
1 tbs, (5cm piece), cut into matchsticks
3 clove(s), thinly sliced
1 tbs, (5cm strip)
Freshly squeezed orange juice
⅓ cup(s), (80ml)
1½ cup(s), (375ml)
160 ml, (1 1/2cup)
¼ cup(s), (60ml)
1 medium, desseded, cut into 3cm pieces
6 individual, cut into 5cm lenghts
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, in batches, for 4 minutes or until browned. Place in a 5 litre (20-cup) slow cooker.
- Add ginger, garlic, rind, juice, stock and hoisin and soy sauces to slow cooker. Cook on low for 8–9 hours (or high for 4–4½ hours) or until pork is tender.
- Blend cornflour and 2 tablespoons of water in a small jug. Stir into casserole. Add capsicum and green shallots and cook on high for 10 minutes or until slightly thickened. Remove and discard rind. Serve.