Asian Ginger Pork with Pear & Rice

Steps

1. Pat pork dry, dice 3cm and rub with Asian spice mix, flour, ginger and makrut lime paste, garlic and salt. Cut spring onion 2cm (reserve green part for garnish), and finely dice celery. Add all to slow cooker/casserole dish, cover and set aside in the fridge. Bring a full kettle to the boil.
2. Combine stock powder and boiling water in a heat-proof bowl (1½ cups for slow cooker, 2½ cups for oven) Add all Asian broth ingredients to bowl with stock and stir to combine. Cover and set aside in the fridge.
3. Preheat oven to 220°C (if using). Pour Asian broth over pork, cover and cook, in slow cooker on low for 8-9 hours or in oven for about 2 hours. Pork will be tender and falling apart when ready.
4. When pork has 25 mins cook time remaining, combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
5. While rice cooks, finely dice pear and cucumber and add to a medium bowl with mint leaves and vinegar. Drizzle with olive oil and set aside. Cut broccoli into florets and add to slow cooker/casserole dish for about 5 minutes or until just tender. Season to taste with fish sauce or soy sauce.
6. Spoon ¾ cup cooked rice per person onto each plate, top with Asian ginger pork and a big spoonful of ginger sauce. Sprinkle over pear, crispy shallots and reserved spring onion.