Name: Slow-cooker soy-braised pork
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 4
Ingredients: 1 kilogram piece pork scotch fillet (neck); 2 cinnamon sticks; 2 star anise; 1/2 cup (125ml) salt-reduced soy sauce; 1/2 cup (125ml) chinese cooking wine; 1/3 cup (75g) firmly packed brown sugar; 6 centimetre (30g) piece fresh ginger, sliced thinly; 3 clove garlic, bruised; 1 medium (170g) red onion, cut into wedges; 2 teaspoon sesame seeds, toasted; 1/4 cup loosely packed fresh micro coriander leaves

Slow-cooker soy-braised pork

Set and forget this family favourite that will cook to tender perfection through the day.

Serves 4

Prep

20M

Cook

8H 10M

Total

8H 30M

Ingredients

1 kilogram piece pork scotch fillet (neck)

2 cinnamon sticks

2 star anise

1/2 cup (125ml) salt-reduced soy sauce

1/2 cup (125ml) chinese cooking wine

1/3 cup (75g) firmly packed brown sugar

6 centimetre (30g) piece fresh ginger, sliced thinly

3 clove garlic, bruised

1 medium (170g) red onion, cut into wedges

2 teaspoon sesame seeds, toasted

1/4 cup loosely packed fresh micro coriander leaves

Method

1.Place all ingredients, except sesame seeds and coriander, in a 4.5-litre (18-cup) slow cooker. Cook, covered, on Low, for 8 hours.

2.Remove the pork; cover to keep warm. Increase heat to Reduce setting on High (see Test Kitchen tip); simmer, uncovered, for about 10 minutes or until the cooking liquid thickens slightly.

3.Serve the sliced pork with a little of the cooking liquid, sprinkled with sesame seeds and coriander. Serve with steamed rice and Asian greens, if desired.

Suitable to freeze. Not suitable to microwave. If your slow cooker doesn’t have a Reduce setting, pour the liquid into a saucepan and simmer for 10 minutes or until thickened slightly.
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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