Add an extra teaspoon of grated fresh ginger and some chopped fresh red chilli for extra kick!
4 people240 minutes5 minutes
1 - Black Pepper
1 - Lime
zest only, plus extra wedges to serve
4 - Onions
1tspRed Curry Paste
1 - Salt
4packetsSuperValu Basmati Rice
boiled, to serve
4tbspSuperValu Fresh Coriander
chopped, to garnish
1cmSuperValu Fresh Ginger
peeled and grated
800gSuperValu Quality Irish Eye of Pork Loin
Heat the olive oil in a large frying pan on a medium-high heat. Season the pork with salt and pepper, then add to the pan and cook for 2 to 3 minutes on each side, until nicely browned. Remove the pan from the heat and transfer the pork to your slow cooker.
Add the onions, hoisin sauce, lime zest and juice, ginger and red curry paste to the slow cooker and coat the pork chops in the mixture. Cover with a lid and cook on high for 4 to 6 hours or cook on low for 6 to 8 hours, until the pork is completely cooked through.
Once the pork is cooked, transfer it to a platter and loosely cover with foil.
Mix the cornflour and water together in a small bowl, then whisk half of the mixture into the cooking juices and stir until combined. Check the consistency and add more of the cornflour mixture if needed.
Drizzle the sauce over the pork. Garnish with the fresh coriander and serve with basmati rice and lime wedges on the side for squeezing over.