Pickled pork in ginger beer
1
Points®
Total time: 3 hr 50 min • Prep: 15 min • Cook: 3 hr 35 min • Serves: 8 • Difficulty: Easy
Citrus, cabbage and ginger – all are great combinations with pork and all are a part of this simple slow-cooked meal. Served with a mustard sauce is the perfect way to give the dish the slight tangy flavour it needs to compliment the sweetness of the other ingredients.
Ingredients
Cloves
10 whole
Pork forequarter shoulder, raw
1200 g
Orange(s)
1 small
Non-alcoholic diet ginger beer
500 ml
Pickled onion, drained
8 individual
Carrot(s)
4 medium, cut into 5cm pieces
Savoy cabbage
2 cup(s), cut into 6 wedges
Reduced fat oil spread
1 tbs
Plain flour
1 tbs
Mustard
1 tsp, english
Fresh flat-leaf parsley
⅓ cup(s)
Instructions
1
Press cloves into orange. Place pork, ginger beer, onions, carrot and clove-studded orange in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
2
Add cabbage to slow cooker. Cook, covered, on high for 30 minutes or until cabbage is tender. Transfer meat and vegetables to a large serving platter. Cover with foil to keep warm.
3
Add cabbage to slow cooker. Cook, covered, on high for 30 minutes or until cabbage is tender. Transfer meat and vegetables to a large serving platter. Cover with foil to keep warm.
4
Heat spread in a small saucepan over medium heat. Add flour and cook, stirring, for 1 minute or until bubbling. Slowly stir in 1 cup (250ml) cooking liquid from slow cooker until mixture comes to the boil. Reduce heat and cook, stirring, for 2 minutes or until sauce slightly thickens. Stir in mustard and parsley.
5
Thinly slice pork and serve with vegetables and sauce.
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