Chinese Sticky Pork with Sweet and Savoury Sauce.
1kg diced pork
1 litre chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped
3 cloves garlic peeled and chopped in half
1 tbsp rice wine
1 tbsp caster sugar
glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp honey
2 tbsp brown sugar
3 tbsp dark soy sauce
zest from 1 lemon
- In the large inner pot, add pork, stock, ginger, garlic, wine and sugar.
- Bring to the boil, reduce heat to gently, simmer for 10 minutes.
- Transfer pot to Ecopot, lid on.
- Cook for 2 hours.
- Drain pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
- In large inner pot add 1 tbsp oil.
- Mix the remaining glaze ingredients in a small bowl.
- Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
- Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
- Remove from the heat and place in Ecopot.
- Cooking time 2 hours.
HINT … Serve with rice, coriander and green vegetables.
