Sticky Asian Pork with Coconut Rice and Asian Slaw
The slow cooker does the most of the work for you here and there should be enough for 2 meals for 4 people. Change it up and make bao buns with the leftovers for a fast friday night dinner.
Ingredients
Sticky Pork
- 1 kg pork loin or shoulder, skin removed
- 2 tbsp olive oil
- ½ c honey
- ¼ c soy sauce
- 1 lime – juiced
- 2 tbsp ginger – grated
- 2 garlic cloves – crushed
- 2 tbsp cornflour
Coconut Rice
- 1 c rice
- 270 ml coconut milk
Asian Slaw
- ¼ red cabbage – shredded
- ¼ savoy cabbage – shredded
- 2 carrots – shredded with mandolin or grated
- 100 g snow peas – finely sliced
- 2 spring onions – finely sliced
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- 2 tsp white sugar
Instructions
Sticky Pork
- Heat oil in pan over medium heat. Season pork with salt and pepper. Add pork to pan and sear until browned all over.
- Add pork to slow cooker. Combine sauce ingredients and pour over pork. Cook on low for 6-8 hours.
- Once cooked, remove pork and set aside. Mix cornflour with a little water. Add sauce and cornflour mix to pan and heat until thickened. Pour over pork and garnish with coriander.
Coconut Rice
- Rinse rice and add to pan with coconut milk, water (use the coconut milk can and fill it) and a pinch of salt. Bring to the boil. Turn heat down, cover and simmer for 15 minutes. Leave with lid on until you are ready. Fluff with a fork before serving.
Asian Slaw
- Place the cabbage, carrot, snow peas and spring onion in a bowl. Combine the dressing. Pour over salad and toss to combine. Garnish with sesame seeds.
- Divide the rice amongst plates, top with pork and pop the salad on the side.
