Loading recipe…

Loading recipes…

Slow Cooker Ginger-Garlic Pork with Peanut Satay Sauce | DadTheFoodie

Slow Cooker Ginger-Garlic Pork with Peanut Satay Sauce recipe photograph

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the pork in two batches for 2–3 minutes per side, then transfer it to the slow cooker. This step is optional but adds colour and flavour.
Add the onion, garlic, ginger, red pepper and carrots to the slow cooker.
Whisk the hot stock, peanut butter, soy sauce, honey, lime juice and curry powder in a jug until reasonably smooth. Pour the sauce over the pork and vegetables, then stir gently.
Cover and cook on low for 6 hours, or until the pork is tender. Do not lift the lid during cooking unless necessary.
Mix the cornflour with the cold water to make a smooth slurry. Stir it into the slow cooker, then add the tenderstem broccoli. Replace the lid and cook on high for 20–30 minutes, until the sauce has thickened and the broccoli is just tender.
Check that the pork is piping hot throughout and season with a little extra soy sauce or lime juice if needed. Scatter over the spring onions and coriander, and serve with cooked rice.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Jug or mixing bowl
Small bowl for the cornflour slurry

Swaps and substitutions

Pork shoulder → Pork loin steaks cut into large pieces
Use the same weight, but begin checking after 4 hours on low as leaner pork can dry out.
Smooth peanut butter → Smooth almond butter
The flavour will be different, and the dish will still contain tree nuts.
Tenderstem broccoli → Frozen green beans
Add them for the final 30 minutes and cook until tender.
Reduced-salt soy sauce → Tamari
Use a gluten-free tamari if required, and check the label for allergens.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them within two hours in a covered container. Keep for up to 3 days. Store rice separately and refrigerate it promptly; do not leave cooked rice in the slow cooker to cool. Defrost: Defrost the cooked pork and sauce in a covered container in the fridge overnight. Reheat until piping hot throughout, then serve with freshly cooked rice and vegetables.
Reheating: Reheat the pork and sauce in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. Add a splash of water if the sauce has thickened. Reheat rice separately until steaming hot and only reheat it once.
Leftover ideas: Shred the pork and spoon it into wraps with shredded lettuce and cucumber, or serve it over noodles with extra lime juice. The sauce can also be loosened with a little hot stock for a quick noodle bowl.

Allergen information

Contains peanuts and soya. Check stock, soy sauce and peanut butter labels for additional allergens. For a nut-free version, use a suitable seed butter and check all labels carefully.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

Cook & print

Start Cook Mode

Recipe info

Prep time: 20 min
Cook time: 360 min
Servings: 4

Rate this recipe

Made this recipe?

Collections

Add to meal plan

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

750 g boneless pork shoulder, trimmed and cut into 4 cm pieces
1 tablespoon vegetable oil
1 large brown onion, finely sliced
3 cloves garlic, finely grated or crushed
30 g fresh ginger, peeled and finely grated
1 red pepper, deseeded and sliced
2 carrots, peeled and cut into thin batons
500 ml hot chicken stock
120 g smooth peanut butter
2 tablespoons reduced-salt soy sauce
1 tablespoon runny honey
1 tablespoon lime juice
1 teaspoon mild curry powder
1 tablespoon cornflour
2 tablespoons cold water
150 g tenderstem broccoli, trimmed
2 spring onions, thinly sliced
15 g fresh coriander, roughly chopped
To serve cooked rice

Find recipes using similar ingredients

DadTheFoodiewww.dadthefoodie.com

Slow cooker

Tags: Slow cooker, Pork, Family dinner, Peanut, Satay, Make-ahead, Freezer-friendly

Slow Cooker Ginger-Garlic Pork with Peanut Satay Sauce

Name: Slow Cooker Ginger-Garlic Pork with Peanut Satay Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 750 g boneless pork shoulder, trimmed and cut into 4 cm pieces; 1 tablespoon vegetable oil; 1 large brown onion, finely sliced; 3 cloves garlic, finely grated or crushed; 30 g fresh ginger, peeled and finely grated; 1 red pepper, deseeded and sliced; 2 carrots, peeled and cut into thin batons; 500 ml hot chicken stock; 120 g smooth peanut butter; 2 tablespoons reduced-salt soy sauce; 1 tablespoon runny honey; 1 tablespoon lime juice; 1 teaspoon mild curry powder; 1 tablespoon cornflour; 2 tablespoons cold water; 150 g tenderstem broccoli, trimmed; 2 spring onions, thinly sliced; 15 g fresh coriander, roughly chopped; To serve cooked rice

Tender pork shoulder cooks slowly with onion, garlic and fresh ginger in a mild, creamy peanut satay sauce. Serve with rice and steamed vegetables for an easy family dinner with plenty of flavour but very little heat.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Jug or mixing bowl
Small bowl for the cornflour slurry

Ingredients

750 g boneless pork shoulder, trimmed and cut into 4 cm pieces
1 tablespoon vegetable oil
1 large brown onion, finely sliced
3 cloves garlic, finely grated or crushed
30 g fresh ginger, peeled and finely grated
1 red pepper, deseeded and sliced
2 carrots, peeled and cut into thin batons
500 ml hot chicken stock
120 g smooth peanut butter
2 tablespoons reduced-salt soy sauce
1 tablespoon runny honey
1 tablespoon lime juice
1 teaspoon mild curry powder
1 tablespoon cornflour
2 tablespoons cold water
150 g tenderstem broccoli, trimmed
2 spring onions, thinly sliced
15 g fresh coriander, roughly chopped
To serve cooked rice

Substitutions

Pork shoulder → Pork loin steaks cut into large pieces (Use the same weight, but begin checking after 4 hours on low as leaner pork can dry out.)
Smooth peanut butter → Smooth almond butter (The flavour will be different, and the dish will still contain tree nuts.)
Tenderstem broccoli → Frozen green beans (Add them for the final 30 minutes and cook until tender.)
Reduced-salt soy sauce → Tamari (Use a gluten-free tamari if required, and check the label for allergens.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Brown the pork in two batches for 2–3 minutes per side, then transfer it to the slow cooker. This step is optional but adds colour and flavour.
Add the onion, garlic, ginger, red pepper and carrots to the slow cooker.
Whisk the hot stock, peanut butter, soy sauce, honey, lime juice and curry powder in a jug until reasonably smooth. Pour the sauce over the pork and vegetables, then stir gently.
Cover and cook on low for 6 hours, or until the pork is tender. Do not lift the lid during cooking unless necessary.
Mix the cornflour with the cold water to make a smooth slurry. Stir it into the slow cooker, then add the tenderstem broccoli. Replace the lid and cook on high for 20–30 minutes, until the sauce has thickened and the broccoli is just tender.
Check that the pork is piping hot throughout and season with a little extra soy sauce or lime juice if needed. Scatter over the spring onions and coriander, and serve with cooked rice.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them within two hours in a covered container. Keep for up to 3 days. Store rice separately and refrigerate it promptly; do not leave cooked rice in the slow cooker to cool. Defrost: Defrost the cooked pork and sauce in a covered container in the fridge overnight. Reheat until piping hot throughout, then serve with freshly cooked rice and vegetables.

Reheat the pork and sauce in a saucepan over a medium heat, stirring occasionally, until piping hot throughout. Add a splash of water if the sauce has thickened. Reheat rice separately until steaming hot and only reheat it once.

Shred the pork and spoon it into wraps with shredded lettuce and cucumber, or serve it over noodles with extra lime juice. The sauce can also be loosened with a little hot stock for a quick noodle bowl.

Allergen information

Contains peanuts and soya. Check stock, soy sauce and peanut butter labels for additional allergens. For a nut-free version, use a suitable seed butter and check all labels carefully.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Ginger-Garlic Pork with Peanut Satay Sauce

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Ginger-Garlic Pork with Peanut Satay Sauce

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

Share how your recipe turned out