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.
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?