Slow-cooked Asian Pork Stuffed Capsicums

It may seem this recipe takes a long time to complete. While this may be true, waiting around for a slow cooker to work its magic is hardly tiresome. On that note – you know your slow cooker. The pork should be cooked long enough to fall apart when pulled, and as it isn’t mixed with other fillers when stuffed into the capsicums, you do not want it dry. If you’re unsure, it’s better to cook a bit longer until the meat is truly melting.

You can serve these capsicums with whatever you like – salad would make a fresh contrast, or if you’re a true oriental appreciator, go with rice! I simply fried some par-cooked stir-fry mix in the luscious sauce left from the pork. Although you may be opposed to such ‘cheating’ in the kitchen, I don’t think it’s particularly shameful to use frozen packets of vegetables. They’re still full of nutrients. Plus, they make life that little bit easier!

I served mine with extra chilli and soy sauce, but you may find the chilli enough as it is. Use just one chilli if you’re particularly sensitive to spice.

This recipe can be gluten-free, egg-free, nut-free, and dairy-free.

Makes 4

Preparation time: 30 minutes

Cooking time: approximately 4 1/2 hours (depending on your slow cooker)

Ingredients:

– 2 large pork chops (around 300 grams each)

– 2 cloves garlic, crushed

– 1 x 2 inch piece ginger, peeled and finely sliced

– 2 small red chillies, de-seeded and finely sliced

– 3 Tablespoons soy sauce (or tamari)

– 1 Tablespoon lime juice

– 1 scant Tablespoon sesame oil

– 4 red capsicums

– sesame seeds, to sprinkle

– vegetables of choice (or rice/ salad), to serve

Method:

1. Place your pork chops in a slow cooker and rub over the garlic, ginger, chillies, soy sauce, lime juice, and sesame oil. Cover and cook for 3-4 hours on high, until the pork is just falling apart. Remove the fat and transfer the meat to a separate dish. Pull apart with two forks.

2. Preheat your oven to 180 degrees Celsius fan bake (or 200 degrees standard bake). Wash the capsicums and trim off their tops using a sharp knife, then remove the seeds and inner membranes. Place the prepared capsicums in an oven-proof dish (cut-side up).

3. Stuff the capsicums with the pulled pork. Fish out a few slices of chilli and ginger from the pork’s cooking liquid and arrange over the pork, then sprinkle over sesame seeds. Bake in the oven for 15 minutes or so, until the capsicums are tender.

4. Meanwhile, pour the pork’s cooking liquid into a frying pan and boil until reduced and syrupy. You can use this sauce to stir-fry vegetables, or simply pour it over the stuffed capsicums and anything you choose to serve them with. Plate up the capsicums hot, with their accompaniments, and enjoy! 🙂