Slow Cooked Pork Stew
This slow cooker pork stew is delicious served over noodles and courgetti. Make sure you brown the meat thoroughly before transferring to the slow cooker as it will greatly enhance the flavour.
- Preparation Time20 mins
- Cooking Time4 hours
- 1.2kg boneless pork shoulder
- 3 garlic cloves, minced
- 2 large shallots, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tbsp grated fresh ginger
- 80ml Kikkoman soy sauce, divided
- 2 tsp fish sauce
- 2 tbsp vegetable oil
- 150ml chicken stock
- 55g dark brown sugar
- 1 tsp lemongrass paste
- 1 tsp cornflour diluted in 1 tbsp cold water
- 2 star anise
- 1 cinnamon stick
- small piece lime peel
- roasted salted peanuts, crushed, to serve
- finely chopped chives, to serve
- courgetti to serve
- noodles to serve
Remove the fat layer from the pork and cut into cubes.
Place the pork in a bowl and add the garlic, shallots, chilli, ginger, half the soy sauce and the fish sauce. Stir to combine and leave to marinate for 10 minutes.
Heat the oil in a non-stick frying pan and brown the pork, in batches, for 10 minutes until nicely browned. Transfer to a 4.5 litre slow cooker.
Combine the remaining soy sauce, chicken stock, sugar, lemongrass paste, cornflourin a measuring jug and pour over the pork.
Add the star anise, cinnamon and lime peel.
Cook, covered, for 4 lours on low. Remove the star anise, cinnamon and lime peel.
Serve over courgetti (spiralised courgette noodles) and noodles.
Garnish with crushed roasted peanuts and chives.