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.
- Preparation Time20 mins
- Cooking Time4 hours
Nutrition per serving
- Energy573 Kcals
- Saturated Fat4.3g
- 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
- 60g 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 hours 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.