Vietnamese pork stew
1 medium, coarsely chopped
2 clove(s), finely chopped
Trimmed pork forequarter chop
400 g, (buy 500g pork shoulder), cut into 3cm pieces
1 piece(s), bruised, halved
1 tbs, (3cm piece) peeled, finely chopped
Fresh red chilli
2 medium, halved lengthways, thickly sliced
1 cup(s), (1 bunch) cut into 3cm lengths
Cooked basmati rice
300 g, (2 cups)
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Transfer to an 18-cup (4.5L) slow cooker.
- Heat the remaining oil in the same frying pan. Cook the pork, stirring occasionally, for 3-4 minutes or until browned. Add the tomato paste. Stir to coat the pork. Add the stock and bring to a simmer. Transfer the pork mixture to the slow cooker with the lemongrass, ginger, star anise and chilli. Cook, covered, on High for 1½ hours or on low for 3 hours.
- Add the carrot and cook, covered, on High for 1 hour or on low for 2 hours. Add the beans and cook, covered, on High for 30 minutes or on Low for 1 hour, or until tender.
- Stir in the fish sauce and season with pepper. Divide the rice and the pork stew among serving dishes.