Slow Cooker Ginger-Garlic Pork with Peanut Satay Sauce

Servings

Cooking time may not change in direct proportion to servings.

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

• 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

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6. 6

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.