Slow-Cooker Chinese Pork & Mushrooms
Rich and deeply aromatic, this slow‑cooked Chinese‑style pork melds luxurious umami and warming spices into every tender bite.
The long, gentle simmer draws out layers of savoury soy and sweet brown sugar, while fragrant star anise and ginger lend a subtle spice complexity that fills the kitchen.
Plump mushrooms soak up the glossy, flavour‑soaked sauce, adding earthy richness that balances beautifully with the melt‑in‑your‑mouth pork. Ideal to be piled over steamed jasmine rice for a comforting, soul‑warming meal.
Ingredients
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1.5 kg Otway Pork scotch fillet, trimmed and cut into 4–5 cm pieces
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1 tablespoon vegetable oil
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5 garlic cloves, finely chopped
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5 cm piece ginger, finely chopped
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⅔ cup soy sauce
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1 cup Chinese cooking wine
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½ cup dark brown sugar
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2 teaspoons sesame oil
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2 cinnamon sticks
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4 whole star anise
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200 g shiitake mushrooms, trimmed (halve larger mushrooms lengthways)
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150 g oyster mushrooms (halve larger mushrooms lengthways)
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Coriander leaves and steamed jasmine rice, to serve
Method
Heat oil in a large frying pan over medium heat. Brown pork in batches, tossing often, until golden. Transfer to a plate lined with paper towel.
Add garlic and ginger to the pan and cook, stirring, for a minute or until fragrant. Add soy sauce, Chinese cooking wine and brown sugar to the pan. Bring to the boil, stirring until sugar dissolves, over medium heat.
Pour soy mixture into the slow cooker. Add pork, sesame oil, cinnamon sticks and star anise. Stir to combine. Cover and cook on high for 3 hours.
Add shiitake mushrooms. Cover and cook for 30 minutes. Toss through oyster mushrooms and cook for 10 minutes until just tender. Sprinkle with coriander leaves and serve with steamed jasmine rice.
