Name: Slow-cooker ginger marmalade pork with broad bean couscous recipe
Prep time: 10 min
Cook time: 510 min
Total time: 520 min
Yield: 1
Ingredients: 165.00 gm ginger marmalade; 48.80 gm Worcestershire sauce; 42.00 gm soy sauce; 42.00 gm lemon juice; 2 garlic cloves, crushed; 1.5kg piece pork scotch (neck); 18.20 gm extra virgin olive oil; Lemon zest, to serve; Lemon wedges, to serve; 500.00 ml couscous; 500.00 gm boiling water; 500.00 ml frozen broad beans, thawed, peeled; 2 green onions, thinly sliced; 250.00 ml fresh herb leaves (see note); 36.40 gm extra virgin olive oil; 1 tsp nely grated lemon rind; 21.00 gm lemon juice

Slow-cooker ginger marmalade pork with broad bean couscous recipe

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Prep Time:
10 minutes

Cook Time:
510 minutes

Total Time:
520 minutes

Quick and delicious slow-cooker ginger pork perfect for busy weeknights.

Ingredients:

165.00 gm ginger marmalade
48.80 gm Worcestershire sauce
42.00 gm soy sauce
42.00 gm lemon juice
1.5kg piece pork scotch (neck)
18.20 gm extra virgin olive oil
Lemon zest, to serve
Lemon wedges, to serve
500.00 ml couscous
500.00 gm boiling water
500.00 ml frozen broad beans, thawed, peeled
2 green onions, thinly sliced
250.00 ml fresh herb leaves (see note)
36.40 gm extra virgin olive oil
1 tsp nely grated lemon rind
21.00 gm lemon juice

Instructions:

Mix together the marmalade, sauces, juice, and garlic in a bowl.
Season the pork generously with salt and pepper. Heat oil in a frying pan until sizzling over medium-high heat. Sear the pork, turning occasionally, until beautifully browned, for about 5 to 10 minutes.
In the slow cooker, layer half of the sauce mixture, then add the pork, and top with the remaining sauce mixture. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours). Flip the pork over, and continue to cook on LOW for another 4 hours (or HIGH for 2 hours) until the pork is tender.
Prepare the Broad Bean Couscous by pouring boiling water over couscous in a bowl. Cover and let sit for 5 minutes. Fluff couscous with a fork, then mix in beans, onion, herbs, oil, lemon zest, lemon juice, and seasonings. Gently toss everything together and transfer to a large serving platter.
Transfer the pork to a chopping board and keep warm by covering it. Strain the pan juices into a small saucepan. Bring the liquid to a boil over medium-high heat, then reduce the heat to medium and simmer for 10 to 12 minutes until the sauce thickens. Serve the sauce in a serving jug.
Slice the succulent pork, elegantly arrange it on a beautiful serving platter, generously drizzle with the savory sauce, and delicately sprinkle with refreshing lemon zest. Complete the dish with a side of fresh lemon wedges for a touch of brightness.

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