Char siu pork roast with stir-fried sesame vegetables
(at time of publication)
- ½ cup reduced-salt chicken stock
- ¼ cup reduced-salt soy sauce
- ¼ cup hoisin sauce
- ¼ cup lite tomato sauce
- 2 tablespoons honey
- 3 cloves garlic, peeled and crushed
- 2 tablespoons finely grated fresh ginger
- 2 teaspoons sesame oil
- 1 teaspoon Chinese five-spice
- ½ teaspoon chilli flakes (optional)
- 1 boneless pork shoulder, fat trimmed (1.2 kg)
- 3 carrots, peeled and thickly sliced
- 4 cups silver beet, chopped
- 2 ½ cups brown rice
- 2 teaspoons neutral oil
- 3 cups broccoli florets
- 3 cups bok choy, sliced
- 2 red capsicums, sliced
- 2 cups mushrooms, sliced
- 2 teaspoons reduced-salt soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
1 Combine first 10 marinade ingredients in a large bowl, and whisk until combined.
2 Place pork, then carrots and silver beet in slow cooker. Pour over marinade. Cover and cook on low for 8 hours.
3 Remove pork from slow cooker and place on a cutting board. Cover with tin foil to keep warm. Using a slotted spoon, transfer veges to a dish and cover with tin foil.
4 Replace lid of slow cooker and increase heat to high for 15 minutes, or until sauce thickens a little.
5 Cook rice according to packet instructions.
6 Heat a large frying pan over high heat. Add oil, then stir-fry remaining vegetables. Stir for 2 minutes, then add second measure of soy sauce and sesame oil and stir in. Continue to stir for another 1-2 minutes. Sprinkle with sesame seeds.
7 Shred pork from bone with two forks, then serve with carrots, silver beet, rice, stir-fried vegetables and sauce.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 4g
Dietary fibre 8g
Make it gluten free: Check stock, sauces and five-spice are gluten free.
This is a large recipe, so you can scale down the rice and vegetable sides to serve fewer people. The leftover meat and sauce keep well for pork wraps, tacos or burgers, served with coleslaw or salad.
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