Slow Cooker Sweet and Spicy Asian Pork Shoulder

Photo: psfreeman

Sold in the spice aisle of many supermarkets, Chinese five-spice powder is typically made from a combination of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Delicious in braised dishes, it also wakes up stir-fries and grilled meats. Recipe by Kate Merker, February 2010; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/sweet-spicy-asian-pork-shoulder-00000000028082/index.html.

Yield: 4 servings
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Ingredients

  • 1/2 cup(s) low-sodium soy sauce
  • 1/2 cup(s) brown sugar
  • 1 to 2 tablespoon(s) chili-garlic sauce (found in the Asian aisle of the supermarket)
  • 1 tablespoon(s) grated fresh ginger
  • 1 teaspoon(s) Chinese five-spice powder (optional)
  • Kosher salt and black pepper
  • 2 1/2 pound(s) pork shoulder, trimmed of excess fat and cut into 2-inch pieces
  • 1 cup(s) long-grain white rice
  • 1 medium head(s) bok choy, thinly sliced (about 8 cups)
  • 2 scallions, sliced

Preparation

  1. 1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
  2. 2. Twenty-five minutes before serving, cook the rice according to the package directions.
  3. 3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
March 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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