Photo of Korean pork pot roast by WW

Korean pork pot roast

Points® value
Total Time
6 hr 35 min
25 min
6 hr 10 min
There’s nothing quite like slow-cooked pork, especially with a deliciously subtle spice


Calorie controlled cooking spray

4 spray(s)

Pork Fillet, Lean, raw

600 g, fat trimmed

Chicken stock cube(s)

1 cube(s), 500ml stock


2 clove(s), 1 sliced and 1 crushed

Chilli, green or red

1 individual, coarsely chopped

Reduced salt soy sauce

2 tablespoon(s)

Sesame Oil

1 teaspoon(s)

Rapeseed Oil

3 teaspoon(s)

Hot Pepper Sauce (Tabasco)

1 teaspoon(s)


250 g

Carrots, raw

1 medium, cut into thin strips

Spring Onions

2 medium, thickly sliced


  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.


Oven method: Cook in a casserole dish, covered, for 2 hours at 150°C, fan 130°C, gas mark 2, then continue from step 2.