1 tablespoon sunflower oil
4 pork shoulder steaks or boneless spare rib chops. about 700 g (1 lb 6 oz) in total, each cut into 3
1 onion, chopped
2 tablespoons plain flour
450 ml (4 pint) chicken stock
grated rind and juice of 1 orange
3 tablespoons plum sauce
2 tablespoons soy sauce
3-4 star anise
1 fresh or dried red chilli, halved (optional)
salt and pepper
grated rind of 1 orange
mashed potato mixed with steamed green vegetables, to serve


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the pieces of pork and fry over a high heat until browned on both sides.
2.Lift the pork out of the pan with a slotted and transfer to a plate.
3.Add the onion to the pan and fry, stirring, for 5 minutes or until lightly browned. Stir in the flour, then mix in the stock, orange rind and juice, plum sauce, soy sauce, star anise and chilli, if using.
4.Season with salt and pepper and bring to the boil, stirring
5.Transfer the pork to the slow cooker pot and pour the sauce over it.
6.Cover and cook on low for 8-10 hours. Sprinkle with grated orange rind and serve with mashed potato mixed with steamed green vegetables.
7.FOR PORK, ORANGE & BAY LEAVES, prepare the dish as above, but replace the plum sauce, soy sauce, star anise and red chilli with 2 bay leaves, 2 teaspoons light muscovado sugar and 1 tablespoon balsamic vinegar.

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