Chinese Spiced Pork with Chilli and Ginger

FOR A 3.5-4.5 LITRE SLOW COOKER. SERVES 4-6

A rich braise made with lean pork and fragrant Chinese spices. Serve with rice and green vegetables for a fantastic mid-week meal the whole family will love.

1kg lean diced pork

2 onions, sliced

1 carrot, cut into thin strips

1 red capsicum, seeded and cut into thin strips

2 long red chillies, diced

6 cloves garlic, crushed

1 tablespoon finely grated fresh ginger

2 teaspoons finely grated lemon rind

1 teaspoon Chinese five-spice powder

¼ cup sweet chilli sauce

2 tablespoons sherry (any sort)

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon honey

1 teaspoon salt, optional

1 cup chicken stock

3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

steamed rice, to serve

2 spring onions, finely sliced, to serve

steamed Asian greens, to serve

Place all the ingredients except the cornflour paste, rice, spring onions and Asian greens into the slow cooker and stir to combine. Cover and cook on High for 4–5 hours or Low for 8–9 hours or until the pork is tender.

If necessary, remove the lid and turn the cooker to High for 10 minutes, then stir in some or all of the cornflour paste to thicken. Cook, uncovered, for 5 minutes more, adding salt and pepper to taste.

Serve the pork on a bed of steamed rice, sprinkled with the spring onions and with a side of steamed Asian greens.