Photographers: Nic Gossage, Benito Martin. Stylist: Kate Brown.
The iconic Chinese dish of sweet and sour pork is a dinner favourite. For this easy slow cooker version, we combine flavoursome pork scotch fillet with fragrant sauces for a delicious dinner that will be savoured by all.
Ingredients
Method
Heat oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook pork, in two batches, turning, for 5 minutes or until browned all over.
Combine ginger, garlic, rice wine, cooking wine, soy sauce, tomato paste and stock in a medium bowl; add to cooker with onion, carrots, capsicum and pineapple. Cook, covered, on low for 8 hours or until pork is tender.
Serve pork, pineapple and vegetables with rice, drizzled with cooking liquid and topped with shredded green onion. Season to taste.
What to serve with sweet and sour pork
Serve this sweet and sour pork alongside steamed jasmine rice – follow our easy absorption method for perfect results.
Can you freeze sweet and sour pork?
This slow cooker sweet and sour pork recipe is suitable to freeze at the end of step 2, and can be frozen for up to three months. Leave a 2.5cm space between the food and the container lid to allow for expansion, then seal the container. Label and date the container before placing it in the freezer.
Slow cooking tips & tricks
Generally, the longer meat takes to cook, the more tender and more intense the flavours will be, so if you have the time, set your cooker to a low setting. However, if you’re pressed for time, setting the slow cooker on high will halve the cooking time. Prefer a thicker sauce? Blend some of the cooked vegetables until smooth and then stir them into the cooking juices.
