Slow-cooked Polynesian Pork (Serves 4)

By Judie Steeves

This is an easy dinner with an exotic flavour that cooks while you’re out playing or working. It will perfume the whole house. To complete the meal just steam a few vegetables such as turnips, parsnips, carrots or brussels sprouts. Serve over rice, pasta or boiled potatoes.

1 lb. (454 g) B.C. pork
drizzle of oil
2 onions
1 garlic clove
1 tbsp. (15 ml) sesame seeds
2 tbsp. (30 ml) soy sauce
1 tbsp. (15 ml) molasses
1 tbsp. (15 ml) balsamic vinegar
2 tsp. (10 ml) minced fresh ginger
1/4 tsp. (1 ml) cayenne pepper
1/2 c. (125 ml) water
1 tbsp. (15 ml) cornstarch
1 tbsp. (15 ml) cold water

Trim fat from pork and cut into one-inch cubes. Brown lightly in a frypan drizzled with a little oil, then dump into the bottom of the slow cooker. Slice onions, mince garlic and add onion to frypan from which you removed the pork. Soften, stirring often, then toss in the remaining ingredients. Pour over the top of the meat in the slow cooker. Cover and turn to low, leaving the lid on, for six to eight hours. Turn up to high, combine cornstarch and cold water in a small bowl, then stir in to liquid in slow cooker. Cover and leave for 15 minutes or so, to thicken the sauce.