Name: Pickled pork
Prep time: 5 min
Cook time: 300 min
Total time: 305 min
Ingredients: Pickled pork (I used 1.2kg); 1/2 tsp pork stock powder; 1/4 cup apple cider vinegar; 1/2 an apple; sage ( about 10 leaves); 2 carrots, roughly chopped; 1 onion, roughly chopped; 1/4 of a Chinese cabbage, roughly chopped; 1 celery stick, roughly chopped; 2 bay leaves; 1 garlic clove, smashed; 1/2 tsp black pepper

Pickled pork was a regular meal mum would cook when I was a child. I love how moist and tender the meat is when cooked. It tastes so delicious as well.

Submitted by Ange Marie

Pickled pork

Pickled pork was a regular meal mum would cook when I was a child. I love how moist and tender the meat is when cooked. It tastes so delicious as well.

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Serving: 6

Prep Time 5

Cook Time 5

Total Time 5 5

Ingredients

Pickled pork (I used 1.2kg)
1/2 tsp pork stock powder
1/4 cup apple cider vinegar
1/2 an apple
sage ( about 10 leaves)
2 carrots, roughly chopped
1 onion, roughly chopped
1/4 of a Chinese cabbage, roughly chopped
1 celery stick, roughly chopped
2 bay leaves
1 garlic clove, smashed
1/2 tsp black pepper

Instructions

Wash pork under cold water.. This ensures that all blood is washed off the meat and will prevent scum forming.
Put all ingredients in the slow cooker, pour in cold water to 1/2 cover the pork.
Cook on low for 5 hours.
Turn off and let the meat sit in the liquid until your ready to carve.

Notes

At the end of cooking leave the pork in the liquid until your ready to carve. This will stop the meat from shrinking.
Pork stock can be brought at Asian supermarkets.
Any left over meat can be used on sandwiches for lunch the next day.