Name: Soy pork with mushrooms
Prep time: 15 min
Cook time: 495 min
Total time: 510 min
Yield: 4
Ingredients: 1.2 kilogram boneless pork shoulder; 2 cinnamon sticks; 2 star anise; 2/3 cup (160ml) soy sauce; 1/2 cup (125ml) chinese cooking wine; 1/4 cup (55g) firmly packed brown sugar; 1 fresh long red chilli, halved lengthways; 5 centimetre piece fresh ginger (25g), sliced thinly; 6 clove garlic, bruised; 2 1/2 cup (625ml) water; 150 gram shiitake mushrooms, halved if large; 150 gram oyster mushrooms, halved in large; 150 gram shimeji mushrooms; 100 gram enoki mushrooms; 4 baby buk choy, halved or quartered

Soy pork with mushrooms

This dish is perfect for dinner - packed full of succulent juicy pork and hearty mushrooms. It is sure to be a family favourite.

Serves 4

Prep

15M

Cook

8H 15M

Total

8H 30M

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Ingredients

1.2 kilogram boneless pork shoulder

2 cinnamon sticks

2 star anise

2/3 cup (160ml) soy sauce

1/2 cup (125ml) chinese cooking wine

1/4 cup (55g) firmly packed brown sugar

1 fresh long red chilli, halved lengthways

5 centimetre piece fresh ginger (25g), sliced thinly

6 clove garlic, bruised

2 1/2 cup (625ml) water

150 gram shiitake mushrooms, halved if large

150 gram oyster mushrooms, halved in large

150 gram shimeji mushrooms

100 gram enoki mushrooms

4 baby buk choy, halved or quartered

Method

Place pork, cinnamon, star anise, sauce, cooking wine, sugar, chilli, ginger, garlic and the water in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 8 hours.

Carefully remove pork from cooker; stand, covered, 15 minutes. Using a slotted spoon, remove cinnamon, star anise, chilli, ginger and garlic from broth.

Add mushrooms and buk choy to cooker. Cook, covered, on high, for 15 minutes or until mushrooms are tender; season to taste.

Serve sliced pork with vegetables and a little broth.

Not suitable to freeze. Rice noodles are the perfect addition to this delicious dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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