[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Korean pork pot roast by WW

Korean pork pot roast

Total Time
6 hr 35 min
25 min
6 hr 10 min
Be creative when using a slow-cooker and try this Korean roast that packs a flavour punch thanks to the chilli, garlic and ginger. Tender pulled pork is served with classic Asian vegetables and brown rice for a truly authentic dish that is perfect for those cooler months.


Pork fillet or tenderloin, raw

540 g, (Buy 600g)

Salt reduced chicken stock

2 cup(s), (500ml)


2 clove(s), 1 sliced, 1 crushed

Fresh ginger

1 tbs, 2c, piece, sliced

Fresh red chilli

1 tsp, finely chopped, coarsley chopped

Reduced salt soy sauce

2 tbs

Sesame oil

1 tsp

Canola oil

3 tsp

Sambal oelek

1 tsp

Chinese cabbage (wombok)

250 g, coarsley chopped


1 medium, cut into thin strips

Green shallot(s)

2 individual, thickly sliced

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat on high. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5L (18-cup) slow cooker. Add stock, sliced garlic, ginger, fresh chilli, soy sauce and sesame oil. Cover and cook on low for 6 hours.
  2. Transfer pork to a plate and cover with foil to keep warm. Pour cooking liquid into a medium saucepan. Cover and bring to the boil over high heat. Cook, uncovered, for 5 minutes, until reduced by one-third.
  3. Meanwhile, heat canola oil in a non-stick wok or deep frying pan on medium-high. Stir-fry crushed garlic and sambal oelek for 30 seconds, then add wombok, carrot and green shallot. Stir-fry for 2-3 minutes or until wilted.
  4. Using two forks, pull pork into large pieces and serve with cabbage mixture, drizzled with reduced cooking liquid.


SERVING SUGGESTION: Steamed brown rice. TIP: STOVE-TOP METHOD - Bake pork and step 1 ingredients in a casserole dish, covered, in a 150°C oven for 2 hours. Continue from Step 2.