Slow Cooker Spicy Sriracha Pork Casserole
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp coconut oil
- 20 g garlic, pressed
- 20 g ginger, pressed
- 2 onions, sliced
- 1 star anis
- 1 tbsp sriracha chilli flakes
- 1 kg pork loin fillet, chopped
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 10 grinds of the black pepper mill
- 250 ml stock
- 1 tbsp corn flour
- 1 tsp honey
Method
- Heat the coconut oil in a large frying pan on a medium to high heat and add the star anis. Fry for 30 seconds to allow the flavours to infuse into the oil.
- Then add the onions and fry for few minutes until the onions start to turn translucent.
- Add the garlic and ginger and fry for a further 30 seconds.
- Tip everything from your work into a slow cooker and add all of the other ingredients and mix through.
- Cover with the lid and cook on medium for 4-5 hours or low for around 6-7 hours.
- Serve and remember to remove the star anis!
- Garnish with a squeeze of lime and plenty of fresh coriander.