Slow Cooker Chinese Pork with Noodles

This is a really easy slow cooker dish which I did in my Crockpot last week and devised as a Slimming World friendly meal as we have recently joined in a bid to shed some weight. It works out at half a syn for the whole dish, so win, win.

I used pork loins but shoulder steaks or even pork cheeks would be great for this dish; you do need to cook the pork loins for longer as they are a tougher cut, and you ideally want the meat to fall apart at the slightest touch.

Slow Cooker Chinese Pork with Noodles

The below serves four.

Here's how:

• 400g pork loins (fat removed) or pork shoulder steaks
• 1 white onion
• 2 garlic cloves
• 3cm piece of ginger
• 1 red chilli
• 2 tsp Chinese Five Spice
• 1 tbsp sriracha
• 4 tbsp soy sauce
• 1 tbsp fish sauce
• 200ml chicken stock
• 1 tsp cornflour
• Vermicelli rice noodles
• Handful coriander leaves to serve

Firstly place the pork loins or shoulder steaks into the slow cooker. Pour over the soy sauce, sriracha, fish sauce and chicken stock and add the Chinese Five Spice.

Now peel and slice the onion and add to the slow cooker. Peel and mince or finely slice the garlic and add to the slow cooker. 

Peel and either grate or finely slice the ginger and add to the slow cooker. 

Now finely slice the red chilli and add to the slow cooker. Give the combination a gentle mix so the pork is all immersed and then pop the lid on and put on the medium temperature for at least 4 hours. 

You don't have to, but every hour or so, I like to carefully open the lid and give everything a stir. 

When you are close to being ready to dish up and the pork is tender and falling apart at the touch of a fork, cook the rice noodles separately. 

To thicken the sauce or gravy a little, take a small bowl and ladle some of the sauce from the pot into it. Add the cornflour and give a quick stir to combine, you'll get a milky or chalky looking consistency. Now add this back into the slow cooker and give a good mix. 

Once the noodles are cooked, add them to the slow cooker, and mix to combine and ensure every noodle is immersed in the delicious sauce. 

Dish them up into a serving plate or bowl or into individual bowls and scatter over a few coriander leaves. I served with some quick stir-fried vegetables in oyster sauce. Enjoy!

If you like Chinese-style dishes you may love some of these:

• Honey Chilli and Coconut Prawns with Ho Fun
• Chinese Style Roast Chicken
• Slimming Friendly Char Sui Pork
• Vegetarian Peanut Noodles
• Chicken Satay Noodle Salad
• Pork Potsticker Dumplings