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Photo of Pickled pork in ginger beer by WW

Pickled pork in ginger beer

9
Points
Total Time
3 hr 50 min
Prep
15 min
Cook
3 hr 35 min
Serves
8
Difficulty
Moderate
Citrus, cabbage and ginger – all are great combinations with pork and all are a part of this simple slow-cooked meal. Served with a mustard sauce is the perfect way to give the dish the slight tangy flavour it needs to compliment the sweetness of the other ingredients.

Ingredients

Cloves

10 individual

Orange(s)

1 small

Forequarter pork shoulder

960 g, (Buy 1.2kg)

Non-alcoholic diet ginger beer

500 ml

Pickled onion, drained

8 individual

Carrot(s)

4 medium, cut into 5cm pieces

Savoy cabbage

2 cup(s), cut into 6 wedges

Reduced fat oil spread

1 tbs

Plain flour

1 tbs

Mustard

1 tsp, english

Fresh flat-leaf parsley

⅓ cup(s)

Instructions

  1. Press cloves into orange. Place pork, ginger beer, onions, carrot and clove-studded orange in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
  2. Add cabbage to slow cooker. Cook, covered, on high for 30 minutes or until cabbage is tender. Transfer meat and vegetables to a large serving platter. Cover with foil to keep warm.
  3. Add cabbage to slow cooker. Cook, covered, on high for 30 minutes or until cabbage is tender. Transfer meat and vegetables to a large serving platter. Cover with foil to keep warm.
  4. Heat spread in a small saucepan over medium heat. Add flour and cook, stirring, for 1 minute or until bubbling. Slowly stir in 1 cup (250ml) cooking liquid from slow cooker until mixture comes to the boil. Reduce heat and cook, stirring, for 2 minutes or until sauce slightly thickens. Stir in mustard and parsley.
  5. Thinly slice pork and serve with vegetables and sauce.

Notes

SERVING SUGGESTION: Steamed zucchini, plus steamed baby (chat) potatoes.TIP: ON THE STOVETOP If you don’t have a slow cooker, cook pork mixture in a large covered saucepan over low heat for 2 hours or until tender. Add cabbage for last 30 minutes of cooking. Continue from Step 3.

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