Slow-cooked hoison pork
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Time to make:
3 hrs 15 mins (Hands-on time: 15 mins, Cooking time: 3 hrs)
$6.02 per serve
(at time of publication)
Full ingredients list:
2 teaspoons olive or vegetable oil
500g diced lean pork
1 onion, chopped
1 red capsicum, diced
3 cloves garlic, minced
2 stalks celery, chopped
2 tablespoons tomato paste
400g can chopped tomatoes
1/4 cup hoisin sauce
1 tablespoon salt-reduced soy sauce
2 cups liquid no-added-salt chicken stock
500g orange kumara, peeled, cut in 2cm pieces
400g can red kidney beans, drained, rinsed
1/3 cup fresh coriander
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Place a large, non-stick frying pan over a high heat and add half the oil. Brown pork in 2 batches. Place in a casserole dish. Add remaining oil to pan and cook onion, capsicum, garlic and celery for 5 minutes or until soft.
Step 2 Add tomato paste, tomatoes, hoisin sauce, soy sauce and stock. Bring to the boil. Transfer mixture to casserole dish, cover and bake for 2 hours. After 1 hour check casserole to see if more water is needed. Add 1 cup water if necessary.
Step 3 Add kumara and kidney beans. Cover and return to oven for 1 more hour or until pork is tender. Served garnished with coriander.
Make it gluten free: Use gluten-free hoisin sauce and soy sauce and check tomato paste and stock are gluten free.
Slow cooker variation: This recipe can also be cooked for 6–10 hours in a slow cooker on low.
This dish freezes well for up to 1 month.
About this recipe
First published: September 2013