Tangy Ginger Pork Pot Roast
The pork is slowly-cooked until it becomes melt-in-your-mouth tender, allowing the flavours to meld beautifully. This dish is often served with various vegetables and can be accompanied by rice or potatoes, making it a delicious and satisfying meal.
Ingredients
- 2 tbsp olive oil
- 3 large carrots, peeled and cut on long diagonals
- 2 cloves garlic, peeled and chopped finely
- 3 spring onions, roughly chopped
- 3 tbsp fresh ginger, finely chopped
- 1 kg fatty pork shoulder in 1 piece, rindless
- 4 tbsp soy sauce
- 250 ml dry sherry
- 4 tbsp Chinese hoisin sauce
- 150 g frozen peas
- juice of 2 limes
- 1 pinch freshly milled black pepper
- 1 pinch table salt
Instructions
- Heat the oil gently in a pan or the pot of your slow cooker if it is the type that will go on the hob. Add the carrots, garlic, spring onions and ginger and cook for 3-4 minutes.
- If using a pan, transfer to the slow cooker pot base. Add the pork. Meanwhile, mix the soy sauce, sherry and Chinese hoisin sauce, then pour this mixture over the pork. Season with a little salt and pepper.
- Cover and cook for 5-6 hours on a low setting. Spoon over the juices approximately every 30 minutes. Check to ensure the pork does not dry out. One hour before the end of cooking, add the frozen peas and the lime juice and turn the setting up to high. Remove the lid from the pot and leave the cooking sauce to reduce a little.
- Once cooked, remove the pork from the pot and rest for five minutes. Then shred with forks, spooning over a little of the sauce. Serve with plain boiled rice and vegetables of your choice.
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Nutrition
537
Calories
16G
Fat
4G
Saturates
10G
Sugars
1467G
Salt
62G
Protein
22G
Carbs
4G
Fibre
ⓘ UK Government Reference Intakes (RIs).
