Name: Serve up deliciousness by making our six-ingredient Hoisin Pork and Mushrooms
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 1 bunch spring onions, trimmed, large ones halved lengthways; 2kg pork scotch roast, trimmed, cut into 3cm pieces (see tip); 200g packet Hoisin & Garlic Stir-Fry Sauce; ½ cup dumpling sauce (see tip); 2 tbsp ginger paste; 200g punnet Swiss brown mushrooms

TIP: Find dumpling sauce in the Asian section at supermarkets. Pork scotch fillet steaks can be used instead of pork scotch roast.

Ingredients

1 bunch spring onions, trimmed, large ones halved lengthways

2kg pork scotch roast, trimmed, cut into 3cm pieces (see tip)

200g packet Hoisin & Garlic Stir-Fry Sauce

½ cup dumpling sauce (see tip)

2 tbsp ginger paste

200g punnet Swiss brown mushrooms

Method

Step 1

Heat an oiled, large non-stick frying pan over a medium-high heat. Add onions. Cook, turning, until lightly golden. Remove. Cover and set aside.

Step 2

Season pork with pepper. Add to same, hot, oiled pan two batches. Cook, turning, for about 6 mins, or until browned. Transfer to the removable bowl of a 5 to 6-litre capacity slow cooker.

Step 3

Add ½ cup water to the frying pan. Bring to a simmer and use a wooden spoon to scrape up any cooked bits sticking to the base. Pour over pork in slow cooker. Add sauces and ginger. Stir to combine. Cover with lid.

Step 4

Cook on High for 2 hours (or Low for 3 hours), or until pork is tender. Stir in mushrooms and onions. Cook on High for a further 1 hour (Low for 1½ hours).

Step 5

Serve pork with steamed rice and bok choy (optional).

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