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Slow-cooker five-spice pork stew

Slow cooker five-spice pork stew

5
Points®
Total Time
9 hr 20 min
Prep
15 min
Cook
9 hr 5 min
Serves
6
Difficulty
Easy

Ingredients

Pork loin roast, raw

675 g, fat trimmed, cut into 4cm pieces

Carrot(s)

1 medium, julienned, (see tip)

Fresh ginger

1 tbs, finely grated

Garlic

6 clove(s), crushed

Chinese five spice

1 tsp

Chicken stock cube

1 individual, 1½ cups (375ml) chicken stock

Hoisin sauce

¼ cup(s), (60ml)

Soy sauce

1½ tbs

Cornflour

3 tsp

Vegetable mix, non-starchy, frozen

500 g, with broccoli

Sesame seeds

2 tsp, toasted

Instructions

  1. 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.
  2. Transfer pork to a medium bowl. Cover and keep warm.
  3. 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.

Notes

TIP: Julienne is a term referring to cutting vegetables into thin matchsticks.