Five-Spice Pork and Peas (Slow Cooker)
- Total Time: 6 Hours 15 Minutes
Description
This is officially a Fine Cooking recipe, but it was discovered by Katie, passed to Kyla and then kept on going. It’s really terrific, and an easy dish to add way more vegetables to if you wish, as they’re all added in at the end. We liked the asparagus addition, next time I think I’ll try peppers too – enjoy!
Ingredients
Five-Spice Pork and Peas (Slow Cooker)
1/2 c. Shaoxing (Chinese rice wine) or dry sherry
1/2 c. EACH soy sauce AND brown sugar AND water
1 T. Sriracha
1 T. EACH fresh minced garlic AND ginger
1 t. Chinese five-spice powder
2 + lb. boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes – I wanted leftovers so I also added in a cubed pork tenderloin
freshly ground pepper
(at least) 1 lb. of trimmed snap peas, bite-sized asparagus pieces, peppers or any other vegetable that you love and that cooks quickly
Instructions
In a small bowl, whisk together the rice wine, soy sauce, brown sugar, water, Sriracha, garlic, ginger and five-spice powder. Lightly season the cubed pork with pepper, add it all to the slow cooker, then add in all of the sauce and stir to combine. Cook on LOW for 6 or 7 hours, or HIGH for 5 or 6 hours, until the pork is tender (and probably starting to fall apart).
Add in the snap peas, asparagus or other vegetables about 15 minutes before you plan on eating and leave the lid off so the vegetable colors stay bright. Stir a couple of times if needed, until the vegetables are tender and then serve it up over a bowl of rice.
- Category: Pork, Slow Cooker
