1Remove netting from port, cut rind and excess fat from pork and discard. (i kept the rind and made crackling)
2
3Cut pork into 8 large pieces. Place into large snap lock bag with flour, season with salt and pepper, seal bag and shake to coat.
4
5Heat half the oil in a large frying pan. Cook pork in batches for 5 minutes or until browned all over. Transfer to bowl of slow cooker.
6
7Heat remaining oil in pan. Add eschalots, ginger and garlic. Cook, stirring for 5 minutes or until softened and transfer to slow cooker.
8
9Add sweet chilli sauce, stock, lime juice, fish sauce and kecap manis. Stir to combine, Cover with lid and cook on low for 6 hours or until pork is very tender.
This was delicious! I halved everything (because there are only 2 of us!) and it worked a treat. We’ve tried a few pulled pork recipes and this was our favourite so far. It isn’t really a BBQ flavour, but is delicious.
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Adele
August 4, 2017
This was delicious! I halved everything (because there are only 2 of us!) and it worked a treat. We’ve tried a few pulled pork recipes and this was our favourite so far. It isn’t really a BBQ flavour, but is delicious.