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SLOW COOKED PORK ROAST
You mention slow cooked pork to my family, we immediately think Asian flavours. My whole family, especially my husband, lurve slow cooked Asian Pork. Once you have the basic broth (with one unexpected ingredient) down pat, there is no end of the types of pork that you can cook in it.  I have used pork shoulder, baby back ribs, meaty pork spare ribs, pork loin, pork loin chops and (Steve’s favourite) pork belly. Any fat from the pork as it cooks settles on the top of the broth and can be spooned off at the end of the cooking time. Healthy huh? All types of pork are delicious, especially served with deliciously slippery noodles to which you have added finely sliced chilli and spring onions. BASIC BROTH - 2 cloves garlic, crushed
- ½ tsp grated ginger
- 3-4 spring onions cut into half
- ½ cup soy sauce
- ¼ cup maple syrup (you can substitute honey)
- ¼ cup hoi sin sauce (optional but desirable)
- 1 cup stock (beef, chicken or vegetable)
- 1 cup white wine
Spray the inside of your slow cooker with a non stick cooking spray. Combine all of the broth ingredients into the slow cooker and stir well with a wooden spoon. Place the pork into the slow cooker, cover the cooker with a lid and cook according to the cut of pork that you are using, as timings vary. A rule of thumb is eight to 10 hours on low for the pork roast style meats such as loin, shoulder and pork belly. Pork chops and ribs take about four hours on low. By Lynn Bain, as featured in Caravan World, issue 456, August 2008.
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