Prep Time 10 Minutes
Cook Time 8 Hours
6 green onions (scallions)
1.5kg (3lb) piece pork scotch fillet (neck)
1½ teaspoons ground ginger
1½ cups (375ml) ginger beer
¼ cup (55g) firmly packed dark brown sugar
2 tablespoons olive oil
sea salt flakes
freshly ground black pepper
Cut white part of green onions and half the green tops into 4cm (1.in) lengths. Refrigerate green onion lengths and remaining green onion tops.
Heat half the oil in a 5-litre (20-cup) slow cooker on 'sear' (HIGH) setting. Season pork; add to cooker. Cook, turning occasionally, for 20 minutes or until well browned. Remove pork from cooker.
Heat remaining oil in slow cooker; cook white lengths of green onion, stirring, for 5 minutes. Add ground ginger; cook, stirring, for 1 minute or until fragrant. Stir in ginger beer, sugar and ⅓ cup (80ml) water. Return pork to cooker. Adjust setting to LOW; cook, covered, for 7 hours 15 minutes.
Carefully remove pork from slow cooker to a plate; cover to keep warm. Adjust setting to 'reduce' (HIGH). Add green lengths of green onion; simmer, uncovered, for 20 minutes or until sauce thickens slightly. Season to taste.
Meanwhile, cut remaining green onion tops into long thin strips. Place in a bowl of iced water to curl.
Slice pork thickly. Serve pork drizzled with some of the cooking liquid and scattered with the curled green onion tops. Season.