Slow Cooked Chinese Style Barbecue Pork

We’re now back from Spain after a hectic month of family, friends and house repairs. Some good times and some sad times but that’s life isn’t it? Back in Bexhill for the moment and life is taking on a gentler pace for the next couple of weeks. That’s good as far as we’re concerned!

A gentler pace means time for slow cooking. I seem to have been rather enthusiastic about my passion for the slow cooker as my best pal Ria decided she wanted to give one a go, so I bought her a slow cooker for Christmas. My mum then decided that she’d join in so bought a slow cooker too. We’re all at it – slow cooking with passion and exchanging recipes. Not a bad way to enjoy food, especially when we’re able to share the results of our experimenting with each other.

 

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Here’s a great recipe which works equally well in the oven or the slow cooker. It takes very little preparation and after the required number of hours you’re rewarded with a dish which looks and tastes as though you’ve done something very cheffy and clever.

Ingredients to serve 4-6

  • 2 finely chopped or grated garlic cloves
  • 1 tbsp finely chopped ginger
  • 2 tbsp runny honey
  • 2 tbsp soy sauce
  • 2 tbsp mirin (use sweet sherry otherwise)
  • 1 tsp sesame oil
  • 1 tsp Chinese five-spice powder
  • a bones and rolled pork shoulder (about 1kg/2lb in weight)
  • Steamed or boiled rice and chopped spring onions to serve

Put the garlic, ginger, honey, soy sauce, mirin, oil and five spice powder in a large bowl and mix. Add the pork to the bowl and coat it in the sauce.

Cover and refrigerate for at least 2 hours, overnight if possible.

When you are ready to cook, bring the pork to room temperature. Put into an ovenproof dish with a lid or into a slow cooker. In a conventional oven, cook at Gas Mark 3 for about 4 hours, If you find it is drying out, add a small glass of water. In the slow cooker cook on high for 6 hours or low for 10 hours until the meat is very tender (you won’t need to add any additional liquid in the slow cooker).

Slice the meat and shred lightly to serve. Pour over any cooking juices and serve hot with the rice and spring onions.

Leftovers are wonderful cold in sandwiches.

If you’re inspired by this, why not take a look at my twice cooked melting pork?

Twice Cooked Melting Pork (8)

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65 thoughts on “Slow Cooked Chinese Style Barbecue Pork

  1. Welcome back!
    That looks delicious. Those slow cookers are excellent in the winter, when you come home on a cold day and hot food is waiting for you 🙂

  2. Gosh, everyone has been going on at me about getting a slow cooker. Mr D-F thinks I might burn the house down if I had one. I love the idea of coming home to a warm, delicious meal. Should I go for it?! 🙂

  3. Lovely recipe and. like Celi, methinks my ‘try’ will be made on the stovetop also. Living alone do not usually buy this particular cut of meat but thinking of all the ways I could use the ‘leftovers’ have no hesitation in trying it out 🙂 ! Hope the English winter has seen the worst of this season . . .

    1. Yes, it’s a large cut of meat so you’d be eating leftovers for much longer than you’d probably want to! We don’t seem to have it too cold here right now – the coast always seems a bit milder so we’re lucky J

    1. Can’t recommend it enough! And bizarrely I think it would be good for your very hot summers when you don’t want to put the oven on and heat up the house, but still fancy a soup or a light casserole type dish.

  4. This looks so, so delicious. I love Asian style pork, it’s been a long while since I’ve eaten it (I don’t have much meat these days) but you’ve made me want to cook another batch! Happy new year, glad that you had a lovely trip to Spain! xx

    1. Thank you for your lovely comment – Big man is a dedicated meat eater, I enjoy it but eat it less often. This was a great dish for us as it wasn’t in “portions” and a good one for sharing!

  5. I have been saying for the longest time I want a slow cooker and my aunt keeps offering me hers to try first and well, we just never get any further than just talking about it. This dish has me salivating! Divine Tania.
    Have a beautiful day and weekend ahead.
    🙂 Mandy xo

    1. We can buy both set honey which is more solid and not transparent and runny honey which is clear and easy to spoon out of the jar. I know that runny honey goes solid when it gets really cold and can be made runny again by gently heating but don’t know what makes the other honey solid to start with. Will have to investigate!

  6. No need to convince me of the joys of slow cooking, Tanya, and pork does exceptionally well in one. Marinating the meat overnight, though, raises the bar with this dish. That must be one very flavorful piece of pork, made ever so tender by the 10 hour cook. I bet your house smelt wonderful. I hope you left the house for the last few hours or you put yourself through torture. 🙂
    Glad to hear that things have quieted a bit. May that continue.

    1. Thanks for the good wishes John. All good here now. The pork was excellent and I agree that marinating it overnight really makes the difference. We came back from Spain with spices to make chorizo sausages so Big Man’s sausage maker he received for Christmas will be the next pork experiment in our house!

  7. This looks so invitingly delicious. I have been debating about a slow cooker. I have one from the 70’s (a crock pot) and have been afraid to use it for years, but seem to be unable to get rid of it or buy a new one. With more and more tempting recipes utilizing slow cookers, I think I may have to pull the trigger soon. This pork is going on the list to make! Hope all is well in your world now.

  8. I’ve definitely got to buy a new slow cooker as I sold my old one when we moved. Your chinese style pork sounds delicious. I’m glad you are getting a chance to slow down for a bit but knowing the two of you, it won’t last long. 🙂

  9. Ho Chica! Just the other I spotted slow cookers at el corte ingles and thought about buying one. But I don’t know the pros about spending all that time cooking! Hehehe, sorry. But I’m sure now you are going to argue its advantages in such a convincing way that I’ll be at el corte ingles first thing in the morning!!

    1. How funny – I’ve never seen them in Spain. I think they’re good for cooking ollas and in the summer when you can’t bear to put the oven on they also have an advantage in that they don’t heat up the house. You’re not actually having to do much work – just a quick prep of the ingredients and then you let the cooker do its thing!

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