Tuesday, February 28, 2012

Slow Cooker Sweet and Spicy Asian Pork Shoulder

 We love Asian food at our house, unfortunately I am not great at cooking it. I love to cook, but because of my four kids, I am usually trying to find something quick and simple for dinner. Asian food usually doesn't fall into this category. Fortunately I have been able to find several quick and easy, including this Slow Cooker Sweet and Spicy Asian Pork Shoulder recipe. This was so good, and the meat super tender. We all loved it, and I will certainly be making it again.  

Slow Cooker Sweet and Spicy Asian Pork Shoulder

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head 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.

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