• 2 tbsp olive oil
  • 3 large carrots, peeled and cut on long diagonals
  • 2 cloves of garlic, finely chopped
  • 3 spring onions, roughly chopped
  • 3 tbsp fresh ginger, finely chopped
  • 1 kg pork leg or shoulder in one piece, skinned
  • 2 tbsp soy sauce
  • 250 ml dry sherry
  • 4 tbsp Chinese Hoisin sauce
  • a handful of frozen peas
  • juice of 2 limes
  • salt, pepper
  • boiled rice, to serve


Portion: 4
Preparation: 10 minutes dicing and slicing
Cooking time: 5-6 hours on low or 3-4 hours on high

  1. Heat the oil in the slow cooker on the hob.
  2. Add the carrots, garlic, onions and ginger and cook for 3-4 minutes, then add the pork.
  3. Meanwhile mix together the soy sauce, sherry and Hoisin sauce, then pour over the pork.
  4. Season and cook for 5-6 hours on low setting or 3-4 hours on high.
    Note: for increased taste and tenderness spoon the juices over the meat every 30 minutes or so.
  5. 1 hour from the end of cooking, add the frozen peas and lime juice. Turn up to high setting and continue cooking for the last hour.
  6. Once cooked, remove the meat from the pot and leave to rest for 5 minutes, then slice. Serve spooning over a little of the sauce, with plain boiled rice on the side.

Based on a recipe found in Phil Vickery’s Saute Slow Cooker cook book.

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