Korean pork pot roast
2
Points®
Total time: 6 hr 35 min • Prep: 25 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
There’s nothing quite like slow-cooked pork, especially with a deliciously subtle spice
Ingredients
Calorie controlled cooking spray
4 spray(s)
Pork fillet, lean, raw
600 g
Chicken stock cube(s)
1 cube(s)
Garlic
2 clove(s)
Chilli, green or red
1 individual
Reduced salt soy sauce
2 tablespoon(s)
Sesame Oil
1 teaspoon(s)
Rapeseed Oil
3 teaspoon(s)
Hot Pepper Sauce (Tabasco)
1 teaspoon(s)
Cabbage
250 g
Carrots, raw
1 medium
Spring Onions
2 medium
Instructions
1
Mist a large nonstick frying pan with cooking spray and put over a high heat. Brown the pork all over (this should take about 5 minutes). Transfer the meat to a 4.5-litre slow cooker, then add 500ml stock, sliced garlic, ginger, chilli, soy sauce and sesame oil. Cover and cook on a low setting for 6 hours.
2
Transfer the pork to a plate and cover with kitchen foil to keep warm. Pour the cooking liquid into a pan, cover, and bring to a boil over a high heat. Cook, uncovered, for 5 minutes or until the liquid has reduced by one-third.
3
Meanwhile, heat the rapeseed oil in a nonstick wok or deep frying pan over a medium-high heat. Stir-fry the crushed garlic and hot sauce for 30 seconds, then add the veggies and cook for 2-3 minutes.
4
Using two forks, shred the pork into large pieces. Divide the cabbage mixture and pork between bowls and drizzle over the reduced cooking liquid to serve.
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