Slow-cooked sticky pork
12
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 1 hr 15 min • Serves: 4 • Difficulty: Easy
Give pork an Oriental perk with this impressive dish, complete with tender, drool-worthy meat and luscious aromas, that’s an absolute cinch to make
Ingredients
Sesame oil
2 tsp
Pork scotch roast, raw
550 g, cut into 3cm pieces
Red onion
2 medium, thinly sliced
Carrot(s)
3 medium, thickly sliced
Red capsicum
1 medium, (cut into 3cm pieces)
Soy sauce
¼ cup(s), (60ml)
Garlic
2 clove(s), sliced
Fresh ginger
1 tbs, grated
Chicken stock
½ cup(s), (125ml)
Sweet chilli sauce
¼ cup(s), (60ml)
Hoisin sauce
60 ml, (1/4 cup)
Fresh coriander
⅓ cup(s), chopped
Instructions
1
Heat oil in a large non-stick saucepan over medium-high heat. Add pork and cook, turning, for 5 minutes or until browned. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and 1 cup (250ml) water. Bring to the boil.
2
Reduce heat to low and simmer, covered, for 1 hour, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened. Serve.
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