Name: Slow cooked pork in ginger beer
Cook time: 480 min
Total time: 480 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1.5 kg piece pork scotch fillet (neck); 12 shallots (300g), halved; 100 grams sliced prosciutto, chopped coarsely; 2 cloves garlic, crushed; 2 teaspoons fennel seeds; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1½ cups (375ml) ginger beer; ⅓ cup (80ml) chicken stock; ¼ (55g) firmly packed dark brown sugar; 2 cup sprigs fresh rosemary; 2 tablespoons fresh micro herbs

Slow cooked pork in a fragrant ginger beer sauce with ginger, cinnamon and fennel for deliciously tender meat that’s packed with flavour.

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Ingredients

2 tablespoons olive oil

1.5 kg piece pork scotch fillet (neck)

12 shallots (300g), halved

100 grams sliced prosciutto, chopped coarsely

2 cloves garlic, crushed

2 teaspoons fennel seeds

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1½ cups (375ml) ginger beer

⅓ cup (80ml) chicken stock

¼ (55g) firmly packed dark brown sugar

2 cup sprigs fresh rosemary

2 tablespoons fresh micro herbs

Method

Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Season pork; cook pork, turning occasionally, for 20 minutes, or until well browned. Remove pork from cooker.

Heat remaining oil in cooker; cook shallots and prosciutto, stirring, for 5 minutes or until browned lightly. Add garlic and spices; cook, stirring, for 1 minute or until fragrant. Stir in ginger beer, stock, sugar and rosemary. Return pork to cooker. Cook, covered, on low, for 7 hours 15 minutes.

Carefully remove pork from cooker; cover to keep warm. Increase heat to reduce setting on high; simmer, uncovered, for 20 minutes or until sauce thickens slightly. Discard rosemary; season to taste.

Slice pork thickly. Serve pork topped with some of the cooking liquid; sprinkled with micro herbs.

Accompany with steamed green beans and buttered rye toast.

Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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