Slow-cooker soy-braised pork

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

  • 20 mins preparation
  • 8 hrs 10 mins cooking
  • Serves 4
  • Print


Slow-cooker soy-braised pork
  • 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
  • 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.

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