Korean pork pot roast
Calorie controlled cooking spray
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
Hot Pepper Sauce (Tabasco)
1 medium, cut into thin strips
2 medium, thickly sliced
- 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.
- 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.
- 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.
- 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.