To cook scotch steaks, forequarter chops, diced pork, hocks, belly or ribs: simmer on low heat for a minimum of 2 hours. If slow cooking in the oven, use a covered oven proof dish and cook in a slow oven at 150°C for an hour per kilogram.
- Slow cooking methods are sensational for cheaper cuts
- Cut meat into even sizes to ensure heat dispersion
- If preferred, meat can be seared or browned in a pan prior to combining other ingredients for extra flavour
- Natural fats and oils may settle on top of the dish during cooking. This can be scooped off as desired.