Slow-cooker sticky Chinese pork


  • ~2kg boneless pork shoulder
  • 1 teaspoon five-spice powder
  • 1/8 cup sesame oil
  • 5 spring onions
  • fresh ginger
  • 1 tablespoon cinnamon powder
  • 4 garlic cloves
  • 1 cup Chinese rice wine
  • 1/3 cup soy sauce
  • 1 cup chicken stock
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 2 bunches pak choy
  • 2 bunches of broccolini
  • 4 carrots
  • Sesame seeds
  • Rice
  • Lemon wedges


  1. Remove string and discard rind from pork. Rub over with five-spice powder then brown off in frypan.
  2. Combine onion, ginger, cinnamon, garlic, Chinese rice wine, 1/4 cup soy sauce, stock and sugar in the base of a slow cooker. Add pork in and cook on low for 8 hours.
  3. Preheat oven to 200C. Transfer pork to a tray lined with baking paper. Combine honey and remaining soy and brush pork with the honey mixture. Bake for until sticky (5 to 10 minutes). Cool for 15 minutes.
  4. Steam pak choy, broccolini and carrots. Cook rice and serve with pork pulled into pieces. Add the remaining mixture from the slow cooker.

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