About this recipe: As delicious as they are, I got fed up with all the recipes that use soup in slow cookers so I made this one up. I hope you like it - we did!
This really is all about individual taste so please feel free to increase/decrease the ingredients - just keep tasting it until you're happy. I've also made this with ketchup instead of brown sauce - the only difference I found was a slightly tomatoey taste with the ketchup. There's a surprise. I now prefer the brown sauce as it adds a little smokiness to it, in my humble opinion. I normally serve with mashed potato to soak up the juices but I'm sure it would be nice with rice or chips.
Instead of 1 teaspoon garlic powder you could use a couple of freshly crushed cloves of garlic.
If the sauce is too thin, mix 1 tablespoon cornflour to 1 tablespoon water making a paste and stir in. For me, the sauce has never come out too thin.
I loved this and have made twice now. Taste as you go along. I didnt add salt to the dish as Soy sauce can be quite salty but it's up to your taste. Used whole clove of garlic and didn't have Chilli or mango sauce so used mango chutney(homemade). When ready I sliced up the pork as thin as you can and added back to the slow cooker to soak up the juices. Served with udon noodles and decorated with a large handful of spring onions. Delicious 😀 - 02 Aug 2016