So I'm a week behind, oh, well. This was excellent pork! We really enjoyed it last Sunday and for a couple of days afterward. This does make alot and it's pretty filling. We found the recipe in my Real Simple magazine.
1/2 c. soy sauce
1/2 c. brown sugar
1-2 tbsp. chili-garlic sauce
1 tbsp. fresh grated ginger
1 tsp. Chinese five spice, optional
2 1/2 lbs. pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 c. long grain white rice
1 medium head bok choy
2 scallions, sliced
In a 4-6 qt. slow cooker, combine the soy sauce, sugar, chili-garlic, ginger, five-spice powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered until the pork is tender, on high for 4-5 hours or on low for 7-8 hours. Twenty-five minutes before serving, cook the rice according to the package directions. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2-4 minutes. Serve with the rice and sprinkle with the scallions.
**We didn't cut the pork prior into cooking, we shredded it at the end....delicious!
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