In October 2012 Bevan Smith featured a recipe for slow-roast Asian pork in his Bite column. It’s served with salad, rice and a soy, chilli and garlic dressing. I have made this delicious dish as a whole but I have found the sauce is a magic way to whip up a most excellent week-night meal.
I make a double batch of the sauce so there’s always some on hand in the fridge. Then I simply slow-cook a chicken, or a piece of pork (usually in the slow cooker) in stock, wine, water, beer — whatever liquid is to hand — and a few aromatics.
Once home from work I whip up an Asian salad using various greens — spring onions, coriander, mint, chilli, cucumber— pull the meat into pieces and serve it all on top of steamed rice with a good drizzle of the dressing... and the crowd goes wild!
Makes 3/4 cup.
Ingredients
| 6 Tbsp | Sweet soy sauce (Main) |
| 4 Tbsp | Oyster sauce |
| 2 Tbsp | Fish sauce |
| 1 clove | Garlic, large, peeled and crushed (Main) |
| 1 tsp | Fresh ginger, peeled and crushed |
| 1 | Red chilli, seeds removed and finely sliced |
Directions
Mix all ingredients together in a small bowl. Can be stored in an airtight container in the fridge for up to one month.
