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Sweet and Spicy Asian Pork Shoulder

This is a nice busy day, slow-cooker recipe.

1/2 cup low-sodium soy sauce

1/2 cup brown sugar

1 to 2 tablespoons chili-garlic sauce

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 peices

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, 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 to 5 hours or on low for 7 to 8 hours.

2. Twenty five minutes before serving, cook the rice according to 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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