Vietnamese pork stew
5
Points®
Total time: 3 hr 25 min • Prep: 10 min • Cook: 3 hr 15 min • Serves: 4 • Difficulty: Easy
The slow cooking allows for the delicious flavours to develop: lemongrass, ginger, star anise, chilli and fish sauce. Yum!
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, coarsely chopped
Garlic
2 clove(s), finely chopped
Pork forequarter chop, raw
400 g, (buy 500g pork shoulder), cut into 3cm pieces
Tomato paste
1 tbs
Beef stock
1 cup(s)
Fresh lemongrass
1 piece(s), bruised, halved
Fresh ginger
1 tbs, (3cm piece) peeled, finely chopped
Star anise
3 individual
Fresh red chilli
1 whole
Carrot(s)
2 medium, halved lengthways, thickly sliced
Beans, snake
1 cup(s), (1 bunch) cut into 3cm lengths
Fish sauce
2 tsp
Cooked basmati rice
300 g
Instructions
1
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.
2
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.
3
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.
4
Stir in the fish sauce and season with pepper. Divide the rice and the pork stew among serving dishes.
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