Korean pork pot roast
2
Points®
Total time: 6 hr 35 min • Prep: 25 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
Be creative when using a slow-cooker and try this Korean roast that packs a flavour punch thanks to the chilli, garlic and ginger. Tender pulled pork is served with classic Asian vegetables and brown rice for a truly authentic dish that is perfect for those cooler months.
Ingredients
Pork fillet or tenderloin, raw
540 g, (Buy 600g)
Salt reduced chicken stock
2 cup(s), (500ml)
Garlic
2 clove(s), 1 sliced, 1 crushed
Fresh ginger
1 tbs, 2c, piece, sliced
Fresh red chilli
1 tsp, finely chopped, coarsley chopped
Reduced salt soy sauce
2 tbs
Sesame oil
1 tsp
Canola oil
3 tsp
Sambal oelek
1 tsp
Chinese cabbage (wombok)
250 g, coarsley chopped
Carrot(s)
1 medium, cut into thin strips
Green shallot(s)
2 individual, thickly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat on high. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5L (18-cup) slow cooker. Add stock, sliced garlic, ginger, fresh chilli, soy sauce and sesame oil. Cover and cook on low for 6 hours.
2
Transfer pork to a plate and cover with foil to keep warm. Pour cooking liquid into a medium saucepan. Cover and bring to the boil over high heat. Cook, uncovered, for 5 minutes, until reduced by one-third.
3
Meanwhile, heat canola oil in a non-stick wok or deep frying pan on medium-high. Stir-fry crushed garlic and sambal oelek for 30 seconds, then add wombok, carrot and green shallot. Stir-fry for 2-3 minutes or until wilted.
4
Using two forks, pull pork into large pieces and serve with cabbage mixture, drizzled with reduced cooking liquid.
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