Slow Cooker Sweet and Spicy Asian Pork Shoulder
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.
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- 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
- 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. Twenty-five minutes before serving, cook the rice according to the package directions.
- 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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