Oriental pork with rice

I slow roasted a pork joint at the weekend, and it positively fell apart afterwards – I mean it – I literally carved it with a spoon! Anyway, when I had the pile of shredded pork in front of me, it reminded me so much of  shredded duck at the Chinese restaurant (to look at) that I decided that I should make a Chinese-y meal with it. I wasn’t in the mood for a roast dinner anyway, so this was ideal. (If anyone wants to know how I roasted the pork joint to produce this result, drop me a comment and I’ll post the recipe another day).

Oriental Pork

Ingredients

  • Roast pork, shredded
  • One onion, finely sliced
  • Garlic (puree or 1 crushed clove)
  • Chilli powder
  • One chicken stock cube, crumbled
  • Dried herbs (I used mixed dried herbs with an additional sprinkling of sage)
  • Chinese 5 spice (you’d find it in the same supermarket display as the other herbs and spices, probably near the barbeque rubs and meat marinade spices
  • Red or yellow capsicum pepper, finely sliced
  • One 400g tin of chopped tomatoes

Method

  • Fry the pork and onions in a very little amount of oil, or a couple of sprays of spray oil (the pork should be fried as the fat in the meat will have made it a little greasy, and this seals the flavour in well). Once the onions are softened, add the garlic and fry until the pork is sealed (it will look dryer).
  • Mix in the chilli powder, stock cube, herbs and chinese five spice one by one, stirring well to coat the meat and sliced onions.
  • Add the sliced pepper, and then after a good stir add the tinned tomatoes (you might need a tin and a half/two tins depending on how many portions you are making, so that the sauce remains liquidy). Simmer on a very low heat so that the sauce doesn’t dry out whilst you are cooking rice, noodles or mashed potato, season to taste and serve.

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