- 1.2 kg boneless pork shoulder
- 2 each cinnamon quills and star anise
- 160 ml (2/3 cup) soy sauce
- 125 ml (½ cup) Chinese cooking wine
- 55 gm (¼ cup firmly packed) brown sugar
- 1 long red chilli, halved lengthways
- 25 gm fresh ginger, sliced thinly
- 6 garlic cloves, bruised
- 150 gm shiitake mushrooms, halved if large
- 150 gm oyster mushrooms, coarsely torn
- 150 gm shimeji mushrooms
- 100 gm enoki mushrooms
- 600 gm baby bok choy, halved or quartered
- 1Combine pork, cinnamon, star anise, soy sauce, wine, sugar, chilli, ginger and garlic with 625ml (2½ cups) water in a 4.5-litre (18-cup) slow-cooker. Cook, covered, over low heat for 8 hours.
- 2Carefully remove pork and stand, covered, for 15 minutes, then slice and set aside. Using a slotted spoon, remove cinnamon, star anise, chilli, ginger and garlic from broth.
- 3Add mushrooms and bok choy to broth and cook, covered, over high heat for 15 minutes or until mushrooms are tender. Season to taste and serve broth in bowls with mushrooms pork slices, bok choy and rice noodles.
Note Recipes taken from The Australian Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.OVEN VERSION
Prep + cook time 3 hours
1 Preheat oven to 180°C.
2 Place pork, cinnamon, star anise, soy sauce, cooking wine, sugar, chilli, ginger, garlic and 3 cups (750ml) water in a large flameproof casserole over medium-high heat and bring to the boil. Cover casserole, transfer to oven and cook for 2¼ hours.
3 Increase oven temperature to 220°C.
4 Uncover casserole, add mushrooms, return to oven and cook, uncovered, for 20 minutes until pork is very tender. Add bok choy to dish and cook, uncovered, for 5 minutes until tender.
5 Slice pork and serve with vegetables, a little of the broth and rice noodles.