Slow-Cooked Pork has the luxury of being tender and juicy. Cook this ahead in the weekend to freeze, and simply heat up for a delish meal on busy weeknights
- 1½ cups water
- ¾ cup light soy sauce
- ½ cup rice-wine vinegar
- ⅓ cup brown sugar
- 6 green onions, halved
- 10 cm ginger, peeled, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 star anise
- 1½ kg boneless pork shoulder steamed rice, steamed Asian greens, to serve.
Preheat oven to moderately slow, 160 C.
In a large jug, combine all the ingredients except pork. Place pork in a large flameproof casserole and pour sauce over.
Bake, covered, 3 hours, turning every 30 mins until very tender. Remove from cooking liquid, cover, Keep warm.
Bring cooking liquid to the medium boil on high. Reduce to medium. Simmer, uncovered, 10 to 12 mins until slightly reduced.
Serve pork with rice, steamed Asian greens and sauce.
Photos: Rob Shaw/bauersyndication.com.au