The meat to soaks up the soy and ginger mixture, adding a unique warmth and depth to the flavour profile, its perfect if you’re looking for an Asian-inspired taste.

Ingredients-

• Pork Shoulder Steaks (4)

• 2 tbsp Dark Soy

• 1 Thumb-sized piece of Ginger

• 1 tsp Black Pepper

Method-

1. Add the pork shoulder steaks, dark soy sauce, a thumb-sized piece of ginger (grated), and black pepper to the slow cooker.

2. Set the slow cooker to low and cook for 8 hours, or you can cook it on high for 5 hours.

3. Once the pork is fully cooked, grate in another 1/2 thumb-sized piece of ginger.

4. To thicken the sauce, mix 1 tsp of cornflour with 1 tsp of cold water. Add this mixture to the slow cooker, stir well, and leave it to thicken while you prepare the rest of the dish.

Crispy Ginger:

1. Take a piece of ginger about the size of a tangerine, grate it, and slice it into matchsticks.

2. Boil the ginger matchsticks in a sugar syrup made by mixing 1/2 mug of sugar and 1/2 mug of water for about 10 minutes.

3. Drain the ginger and keep the ginger-flavoured syrup for other uses (cordial, drizzling over fresh fruit, or adding to the finished dish).

4. Heat up vegetable or sunflower oil for frying. To check if the oil is ready, drop a strand of ginger into it. If it bubbles, the oil is ready.

5. Carefully fry the ginger matchsticks for about 30 seconds until they turn white or cream-colored. Remove them from the hot oil immediately as they will continue to cook and may turn brown if left in the oil.

Serve the slow-cooked ginger and soy pork with the crispy ginger on top. You can pair it with 15-minute easy basmati rice and some greens.