Slow-Cooked Sticky Pork smells and tastes as delicious as it sounds. It's easy to prepare and goes perfectly with rice and/or green vegetables.
A bowl of sticky goodness which can be prepared ahead of time and served with any Asian side.
Heat oil in a large saucepan over medium-high heat.
Add pork and cook, turning, for 5 minutes or until browned.
Add onion and cook, stirring, for 5 minutes or until softened.
Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and 1 cup water. Bring to the boil.
Reduce heat to low and simmer, covered, for 1 hour, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened.
Serve with rice and any green vegetable (bok choy, beans or Chinese broccoli) for a splash of flavour and colour.
I tend to sprinkle with fresh chilli at the end but it depends how spicy you like the dish.
Ingredients
Directions
A bowl of sticky goodness which can be prepared ahead of time and served with any Asian side.
Heat oil in a large saucepan over medium-high heat.
Add pork and cook, turning, for 5 minutes or until browned.
Add onion and cook, stirring, for 5 minutes or until softened.
Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and 1 cup water. Bring to the boil.
Reduce heat to low and simmer, covered, for 1 hour, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened.
Serve with rice and any green vegetable (bok choy, beans or Chinese broccoli) for a splash of flavour and colour.
I tend to sprinkle with fresh chilli at the end but it depends how spicy you like the dish.