Chinese Barbecue Pork

with Noodles and Pickled Cucumber

2 tsp vegetable oil

2 tsp white wine vinegar

½ tsp sugar

3.5L electric slow cooker or medium flameproof casserole dish with lid

vegetable peeler

medium frypan

medium saucepan

Preheat your slow cooker to low or preheat the oven to 150C, fan-forced. Halve the carrot lengthwise, then thinly slice on an angle. Crush or finely chop 2 garlic cloves. Heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the pork for 2 mins each side or until browned. Remove the pan from the heat.

If using the slow cooker, combine the pork and any pan juices, carrot, garlic, Chinese barbecue seasoning, half the kecap manis (see Kitchen 101) and 180ml (¾ cup) water in the slow cooker bowl. Season with pepper. Cover and cook on low for 8 hours. Coarsely shred the pork in the slow cooker bowl.

If using the casserole dish, combine the pork and any pan juices, carrot, garlic, Chinese barbecue seasoning, half the kecap manis (see Kitchen 101) and 180ml (¾ cup) water in a medium flameproof casserole dish. Season with pepper. Bring to the boil on the stovetop. Transfer the dish to the oven and bake, covered, for 2 hours. Coarsely shred the pork in the dish.

Close to serving, peel the cucumber into ribbons with a vegetable peeler. Combine 2 tsp white wine vinegar, ½ tsp sugar and a pinch of salt in a bowl. Add the cucumber and stir to combine. Set aside to pickle, tossing occasionally, until needed. Bring a medium saucepan of water to the boil for the noodles.

Cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent sticking. Add to the pork mixture and toss to combine. Divide the noodle mixture among bowls. Drizzle with the remaining kecap manis and serve with the drained pickled cucumber. Enjoy!

Cover and chill the remaining kecap manis until ready to serve.