We're working our way into the warmest corners of your heart with this soy-braised pork dish that has its origins in the Japanese 'sukiyaki'. Traditionally served in a cast iron pot and simmered at the table, we've taken the hands-free route here by slow-cooking in the oven. Its deeply sweet, slowly-slowly flavour is all kinds of delicious.
SERVES 4
Supplied Ingredients
600g pork scotch fillet
4 garlic cloves
2 pieces ginger
2 brown onions
2 carrots
2 spring onions
1 wedge savoy cabbage
20g dried shiitake mushrooms
150g teriyaki sauce
40ml rice wine vinegar
300g sushi rice
1 tbs roasted sesame seeds
*extra supplied, measure amount
Pantry Ingredients
2 tbs cornflour
40ml (2 tbs) vegetable oil
80ml (1/3 cup) soy sauce
Equipment
large frypan
6 litre ceramic slow cooker
medium saucepan with lid
STEP 1: BROWN PORK
Cover slow-cooker with lid and preheat on high. Season pork with ½ teaspoon salt flakes and pepper and dust in cornflour, tossing well to coat. Heat ½ the vegetable oil in a frypan over medium-high heat. Add pork and cook, turning, for 5–6 minutes or until browned. Remove pork and place in slow cooker. While pork is browning, continue with step 2.
STEP 2: PREPARE INGREDIENTS
Peel and slice garlic. Peel and finely grate ginger. Thinly slice onions, carrots and spring onions. Chop cabbage into 2cm pieces.
STEP 3: COOK VEGETABLES
Add remaining vegetable oil to frypan and reduce heat to medium-low. Add garlic, ginger and onion and cook, stirring occasionally, for 5 minutes or until caramelised. Place in slow cooker with dried shiitake mushrooms and carrot.
STEP 4: SLOW-COOK PORK
Add 750ml (3 cups) boiling water, teriyaki sauce, soy sauce and 20ml (1 tablespoon) vinegar to slow cooker. Cover with lid and cook on high for 4 hours or until pork is very tender and sauce has reduced slightly.
STEP 5: COOK RICE
When pork has 15 minutes left of cooking time, place rice in a saucepan with 625ml (2½ cups) cold water over medium heat and bring to the boil. Reduce heat to low, cover with lid and cook for 15 minutes or until cooked through. Set aside for 5 minutes to steam. Add remaining vinegar, most of the spring onion (reserving some to serve) and sesame seeds to rice and mix to combine.
STEP 6: PLATE UP
Shred pork using two forks. Add cabbage to pork and stir through sauce until softened. Divide rice between bowls and top with pork. Sprinkle with reserved spring onion and sesame seeds to serve.
Heads up: The cabbage will soften slightly in the sauce, but you want it to retain a bit of crunch, so serve before it becomes too soft.
