This succulent stew has a little bit of a kick and a cinnamon twist, and is an ideal winter hotter.
Components
500g lean Specifically Chosen Pork boneless shoulder, trimmed and reduce into 3cm thick chunks
3 tbsp reduced-salt soy sauce
3 tbsp Shaoxing cooking rice wine or dry sherry
10g contemporary ginger root, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 massive fleshy crimson chilli, deseeded and finely chopped
2 tbsp Scottish rapeseed oil
1 massive crimson pepper, deseeded and reduce into chunks
225g carrots, peeled and thickly sliced
200g brown or chestnut mushrooms, halved or quartered
2 star anise
1 small cinnamon stick
Spice combine
For those who favor, use 1-2 tsp Chinese language 5 spice powder as an alternative choice to the star anise and cinnamon stick.
Technique
Put the pork right into a bowl. Combine collectively the soy sauce, wine, ginger, garlic and chilli. Cowl and go away to marinate for half-hour. If in case you have extra time, go away within the fridge in a single day.
Preheat the sluggish cooker for 20 minutes on excessive. In the meantime, warmth the oil in a frying pan till sizzling and stir fry the pepper, carrots and mushrooms for 2 minutes. Use a slotted spoon to switch them to the sluggish cooker and canopy with the lid.
Drain the pork, reserving the marinade. Reheat the frying pan juices till sizzling after which stir fry the pork for 2 to a few minutes till browned throughout. Switch to the sluggish cooker and re-cover.
Pour 300ml water into the frying pan and add the spices and reserved marinade. Convey to the boil then pour over the pork and greens. Stir all the pieces collectively, then cowl and go away to cook dinner for 4 to four-and-a-half hours, till tender and totally cooked.
To serve, discard the spices, ladle the stew into serving bowls and serve with steamed or stir fried greens, chunky bread, rice or noodles. Sprinkle with spring onions and further chilli for crunch and chunk.
