Slow Cooker Pork Stew with noodles and courgetti

Total time 260 mins
20 mins preparation time
240 mins cooking time

This healthy, slow-cooked pork stew with Asian flavours and soy sauce is delicious served over noodles and courgetti. Make sure you brown the meat thoroughly before transferring to the slow cooker for deep colour and better flavour.

Ingredients

4 portion(s)
1.2 kg
boneless pork shoulder
3 
garlic cloves, minced
2 
large shallots, finely chopped
1 
red chilli, deseeded and finely chopped
1 tbsp
grated fresh ginger
2 tsp
fish sauce
2 tbsp
vegetable oil
150 ml
chicken stock
55 g
dark brown sugar
1 tsp
lemongrass paste
1 tsp
cornflour diluted in 1 tbsp cold water
2 
star anise
1 
cinnamon stick
1 
small piece lime peel
60 g
roasted salted peanuts, crushed, to serve
finely chopped chives, to serve
courgetti to serve
noodles to serve

Preparation

Step 1

Remove the fat layer from the pork and cut into cubes.

Step 2

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.

Step 3

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.

Step 4

Combine the remaining soy sauce, chicken stock, sugar, lemongrass paste, cornflourin a measuring jug and pour over the pork.

Step 5

Add the star anise, cinnamon and lime peel.

Step 6

Cook, covered, for 4 hours on low. Remove the star anise, cinnamon and lime peel.

Step 7

Serve over courgetti (spiralised courgette noodles) and noodles.

Step 8

Garnish with crushed roasted peanuts and chives.

Recipe-ID: UK24

Recipe as PDF

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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