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Pine nuts have a very delicate taste and texture and are high in protein. Great for pesto or salad..

Chinese Pork and Ginger Casserole

Chinese Pork and Ginger Casserole


30ml vegetable oil

1 small onion, skinned and finely chopped

2.5cm fresh ginger root

700g boneless lean pork cubed

30ml dry sherry

15 ml soy sauce

300 ml dry or American ginger ale

½ teaspoon Hoyts Chinese Five Spice

Hoyts Salt and Hoyts Ground Pepper

50g stem ginger, sliced

½ red pepper, cored, seeded and sliced

½ yellow pepper, cored, seeded and sliced


Heat the oil in a flameproof casserole pot, add the onion and fry gently for 5 minutes until soft but not coloured

Meanwhile, skin the root ginger and then crush the flesh with a mortar & pestle

Add the crushed ginger to the casserole with the pork increase the heat and fry until the meat is browned on all sides.

Stir in the sherry and soy sauce, then the ginger ale, five spice powder and seasoning to taste. Bring slowly to boiling point, stirring, then lower the heat, cover and simmer for about 1 hour until the pork is just tender

Add the stem ginger and pepper slices to the casserole and continue cooking for a further 10 minutes. Serve hot.