Phil Vickery's slow cooked ginger pork pot roast
Phil is showing you how to put your slow cooker to good use with a tangy ginger pork pot roast, combining meltingly soft pork with a fiery sticky sweet ginger hoisin sauce. Served up with rice, it's the a deliciously easy dinner for all the family.
Phil Vickery’s Tangy Ginger Pork Pot Roast
Serves: 4-6 people
Ingredients
2 tbsp olive oil3 large carrots, peeled and cut on long diagonals2 cloves garlic, peeled and chopped finely3 spring onions, roughly chopped3 tbsp fresh ginger, finely chopped1 kg fatty pork shoulder in 1 piece, rindless4 tbsp soy sauce250mls dry sherry4 tbsp Chinese hoisin sauce150g frozen peas (plus any other soft vegetables)Juice 2 limesFreshly milled black pepperPinch table salt
Method
1. Heat the oil gently in a pan or the pot of your slow cooker if it is the type that will go on the hob. Add the carrots, garlic, spring onions and ginger and cook for 3-4 minutes.
2. If using a pan, transfer to the slow cooker pot base. Add the pork. Meanwhile mix together the soy sauce, sherry and Chinese hoisin sauce, then pour this mixture over the pork. Season with a little salt and pepper.
3. Cover and cook for 5-6 hours on a low setting, spoon over the juices approximately every 30 minutes. Check to ensure the pork does not dry out. 1 hour before the end of cooking, add the frozen peas (plus any other soft vegetables you like) and lime juice and turn the setting up to high. If liked, remove the lid from the pot and leave the cooking sauce to reduce a little.
4. Once cooked, remove the pork from the pot and leave to rest for 5 minutes, then shred with forks, spooning over a little of the sauce. Serve with plain boiled rice and vegetables of your choice.