2-4 spring onions , ends trimmed, thinly sliced diagonally
1 red chilli, thinly sliced diagonally
Directions
1Step 1: Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
2
3Step 2: Heat remaining oil in wok over medium heat. Add French shallots and garlic and cook for 5 minutes or until golden. Transfer shallots and garlic to slow cooker and add cooked pork, soy sauce, palm sugar, beef stock, star anise and five spice. Cook on low for 6-7 hours.
4
5Step 3: Add the fish sauce and half the spring onions and stir to combine. Place in a serving bowl. Top with remaining spring onions and red chilli. Serve with steamed rice.
Omg this recipe is off the charts. Such amazing flavours, your taste buds will be dancing. Everyone absolutely loved it and wanted more. A huge 12/10 from us all and will definitely be a regular in this house. Thanks Danielle for such an outstanding recipe.
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Joanne
September 16, 2019
Omg this recipe is off the charts. Such amazing flavours, your taste buds will be dancing. Everyone absolutely loved it and wanted more. A huge 12/10 from us all and will definitely be a regular in this house. Thanks Danielle for such an outstanding recipe.