Aromatic Eastern Slow Cooked Pork
Not too tricky
- 900g lean pork collar, shoulder or leg joint, string removed
- 1x 2.5cm piece root ginger, peeled and thinly sliced
- 4 garlic cloves, peeled and crushed
- 2 tablespoons soy sauce
- 200ml orange juice
- 1 teaspoon sesame oil
- 2 tablespoon brown sugar
- 2 tablespoons Hoisin sauce
Preheat the oven to 160°C, 140°C Fan, Gas Mark 3.
Take the boneless collar, shoulder or leg joint; cut and flatten out on a large chopping board. Cut into 6-8 large chunks removing any excess fat.
In an ovenproof casserole, mix together the ginger, garlic, squashed, soy sauce, orange juice, sesame oil, brown sugar and hoisin sauce. Add pork chunks and mix together.
Cover and cook for about 2 hours or until meat is very tender and almost falling apart. (Add a little extra orange juice if you like it more saucy.)
Serve the with rice and stir-fry vegetables.