Robyn Martin's slow-cooked Chinese chops

Add a comment
Robyn Martin's slow-cooked Chinese chops. Photo / Supplied
Robyn Martin's slow-cooked Chinese chops. Photo / Supplied

Serves 4

1 onion
2 cloves garlic
4 hogget shoulder chops
1 cinnamon stick
1 tbsp grated root ginger
1/4 cup soy sauce
2 tbsp white vinegar
1/4 cup beef stock
2 tbsp honey
bok choy, choy sum, spinach or shredded cabbage

1 Peel onion and chop finely. Crush, peel and finely chop garlic. Place onion and garlic in the base of the slow cooker.

2 Trim fat from chops and discard. Place chops on top of onion with cinnamon stick. Mix ginger, soy sauce, vinegar, stock and honey together. Pour over chops. Cover and cook on low for eight hours.

3 Fifteen minutes before serving, turn the slow cooker to high. Remove as much fat as possible from the surface of the cooking liquid. Trim the bok choy down the middle lengthwise. Place green vegetables in the slow cooker, pressing into the cooking liquid. Cover and cook for 10 minutes.

4 Serve the chops on top of the green vegetables with the cooking liquid spooned over.

Reprinted from Robyn Martin's Easy Budget Recipes for Crockpots and Slowcookers, with photos by James Ensing Trussell (Chanel & Stylus $34.99).

- Herald on Sunday

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production apcf05 at 27 May 2016 23:24:10 Processing Time: 1593ms