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Slow-cooker sticky chinese pork
Slow-cooker sticky chinese pork
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Prep Time:
10 minutes
Cook Time:
280 minutes
Total Time:
290 minutes
Upgrade your dinner game with a flavorful and simple slow-cooker sticky pork shoulder recipe that beats Chinese takeout.
Ingredients:
  • 1.8kg boneless pork shoulder
  • 1 tsp five-spice powder
  • 56.88 gm peanut oil
  • 5 spring onions, trimmed, halved, plus extra sliced to serve
  • 10cm piece fresh ginger, sliced
  • 1 cinnamon stick
  • 4 garlic cloves, bruised
  • 250.00 ml shao hsing (chinese rice wine)
  • 86.63 gm light soy sauce
  • 255.00 gm chicken stock
  • 32.00 gm brown sugar
  • 57.20 gm honey
  • 2 bunches pak choy, halved lengthways
  • 4 long red chillies, halved lengthways
  • Sesame seeds, to serve
  • Fresh coriander leaves, to serve
  • Steamed jasmine rice, to serve
  • Lemon wedges, to serve
Instructions:
  • Prepare the pork by removing and discarding the rind. Rub the entire pork with five-spice powder. Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Brown the pork by cooking it for 4 minutes on each side.
  • In a 5.5-liter slow cooker, mix together onion, ginger, cinnamon, garlic, shao hsing, 1/4 cup soy sauce, stock, and sugar. Add pork to the slow cooker, cover, and cook on HIGH for 4 hours 30 minutes, or until pork is tender.
  • Preheat the oven to 220C/200C fan-forced. Line a baking tray with baking paper, place the pork on it. Mix honey with soy sauce in a bowl. Brush half of the honey mixture over the pork. Bake for 6 to 8 minutes until sticky, brushing with the remaining honey mixture halfway through. Let it cool for 15 minutes before serving.
  • Add the pak choy to the slow cooker and cook for 5 minutes, or until the pak choy is tender.
  • In a small frying pan over medium-high heat, heat the remaining oil. Add the chillies and cook for 4 minutes, turning occasionally, until charred. Remove from heat.

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