Slow cooker recipe - Chinese belly of pork

[debih]

I have to post this recipe. I bought a new slow cooker cook book from the book man that comes to school - £5. It has some fabulous looking recipes in and I decided to do this. It was gorgeous.

2 tbsp oyster sauce
2 tbsp dark soy sauce
4 tsp sweet soy sauce (I couldn't get any so just added more of the other ingredients)
2 tsp sweet chilli sauce (I used the thai sweet chilli dipping sauce as that is what I had in the cupboard)
600g belly pork - cut into strips along the grain and then cut into bite sized chunks
2 tbsp oil
2 tbsp clear honey
2.5cm galangal, peeled and sliced (I didn't use this - no idea what it is!!!)
4 large garlic cloves, smashed
freshly ground black pepper
Sesame seeds, toasted - to serve (I didn't have any)
Chopped coriander leaves - to serve (didn't have any of them either!)

Mix together 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 2 tsp sweet soy sauce and 1 tsp chilli sauce. Add the belly pork and mix it all together. Leave to marinate for at least an hour at room temperature.

Remove the meat and reserve the marinade. Pat the pork dry with kitchen paper. Heat the oil in a large frying pan and fry the pork for 5 mins (you may need to do this in batches) until it is brown on all sides. Do not allow the edges to burn. Transfer to the slow cooker. Wipe the frying pan clean with kitchen towel and heat it up again, not adding any oil.

Add the remaining oyster sauce, soy sauces and chilli sauce along with the honey, galangal, reserved marinade, garlic and 125ml water. Bring to the boil and simmer until the honey has dissolved. Season with pepper and pour into the slow cooker.

Cook on high for 5 hours.

Transfer the pork to a bowl using a slotted spoon. Skim any excess fat from the cooking liquid and remove the galangel and garlic. Spoon the liquid over the meat. Drizzle with sesame oil, sprinkle with sesame seeds and coriander and serve with rice.

I will definitely be doing this one again.

[Diflower]

Galangal is similar to ginger Debih
That recipe's very similar to a couple that I've done, I posted the aromatic slow-cooked one.
Sounds good