Slow-cooker five-spice pork stew
Pork, loin roast, lean, raw
675 g, (buy 750g), fat trimmed, cut into 4cm pieces
1 medium, julienned, (see tip)
1 tbs, finely grated
6 clove(s), crushed
Chinese five spice
Chicken stock cube
1 individual, 1½ cups (375ml) chicken stock
¼ cup(s), (60ml)
Stir fry vegetables
500 g, with broccoli
2 tsp, toasted
- Combine pork, carrots, ginger, garlic and five-spice in a 4.5 litre (18-cup) slow cooker. Whisk stock and hoisin sauce together in a jug. Add to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours) or until pork is fork tender.
- Transfer pork to a medium bowl. Cover and keep warm.
- Combine soy sauce and cornflour in a small bowl until smooth. Whisk into slow cooker. Cook, covered, on high for 10 minutes or until mixture simmers. Stir in stir-fry vegetables. Cook, covered, on high for 45 minutes or until vegetables are tender. Return pork to slow cooker and cook until heated through, about 10 minutes longer. Serve sprinkled with sesame seeds.