Slow-cooked Sticky Pork

This dish was very easy to make and was more than flavoursome.  In fact the pork was so tender almost melting in your mouth and the Oriental overtones tantalised the taste buds.

The overall spiciness from the sweet chilli sauce and ginger was evident but it was not too spicy, mind you saying this Alexandria thought it was too spicy for her.

Served with steamed bok choy and rice this mean was delicious and very filling.

Slow-cooked Sticky Pork

(recipe sourced from WW The Complete Meal)

Serves: 4

ProPoints per Serve: 8

2 tsp sesame oil

500 grams pork scotch fillet or neck, fat trimmed, cut into 3cm pieces

2 medium red onions, thinly sliced

3 medium carrots, thickly sliced

1 medium red capsicum, (cut into 3cm pieces)

1/4 cup soy sauce

2 cloves fresh garlic, sliced

1 tablespoon fresh ginger, grated

1/2 cup chicken stock

1/4 cup sweet chilli sauce

1/4 cup hoisin sauce

1 cup water

Heat oil in a large non-stick saucepan over medium-high heat. Add pork and cook, turning, for 5 minutes or until browned. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot, capsicum, soy, garlic, ginger, stock, chilli sauce, hoisin sauce and water. Stir to combine. Bring to the boil.

 Reduce heat to low and simmer, covered, for 1 hour, stirring occasionally, uncovering for the last 30 minutes of cooking, or until pork is tender and sauce has thickened. Serve.

Serving suggestion: Serve with 0 ProPoints value steamed Asian greens such as gai lan (Chinese broccoli), choy sum or bok choy, plus steamed jasmine rice. Add 3 ProPoints values per serve for ½ cup rice.

(Click here for a printable version of this recipe)