Wednesday, October 27, 2010

Fantastic Chinese Pork/Beef in the SC

Another fantastic recipe from A Year of Slow Cooking, she calls it asian shredded pork/beef, I would describe it as chinese flavoured. I chopped it up rather that shredding it, the meat is deliciously flavoured and falling apart with a great sauce.

One pork shoulder from the supermaket makes heaps, more than enough to serve us for two nights. The first night we had it on rice with lots of the yummy sauce, served with crispy noodle and cabbage salad. Two nights later I chopped it up and put it through stir fry noodles.

Chinese Slow-Cooked Pork
2 kg boneless pork shoulder or beef roast

1/2 cup soy sauce
1/2 cup hoisin sauce
4 tablespoons ketchup
2 tablespoons honey
2 teaspoons Chinese 5-spice powder
6 cloves garlic, minced (or 2 teaspoons garlic powder )

Trim any visible fat from the meat, I used a rolled pork shoulder, so I unrolled it, cut off the skin (a bit of a pain) and cut it into a three pieces.

Sprinkle the dried spices directly onto the meat and put it in the slow cooker. Pour over the ketchup, honey and garlic (if using fresh). Pour in the soy and hoisin sauces. Cover and cook on low for 8-9 hours, or until meat is falling apart.

Remove from the slow cooker and chop up or shred. If the sauce is really runny you may like to boil it down on the stove while you chop the meat.

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