Trouble With Toast

Recipe: Sweet and Spicy Asian Pork Shoulder | February 5, 2010

I am over winter.

Seriously, I feel like it’s been cold and rainy (if not icy and snowy) since Thanksgiving.  And the worst of the weather seems to hit right smack on the weekends, which is when I want to get out and play with my dog and get some fresh air.  Stupid mother nature.

Cold weather is good for one thing – SLOW COOKING.  There is very little better in this world than coming home from a long day’s work and a nasty commute only to find a warm, comforting, good-smelling creation waiting for you in the slow cooker.  And all you have to do is throw some stuff in the Crock-Pot and turn it on!  The slow cooker really is a great weeknight convenience, especially when used to create great dishes like this one.

This recipe could not be easier, and the end product was absolutely delicious.  Sweet and spicy and tender and rich, the pork shoulder was perfectly seasoned and super-duper meaty.  The bok choy added a nice fresh crunch (make sure you don’t add it too early, or it will be overcooked and soggy), and basmati rice soaked up all the juicy goodness.  If you’re looking for something warm you up this weekend, this dish will definitely do the trick.  Stay safe, everyone!

  • 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
  • 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

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 or on low for 7 to 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 to 4 minutes. Serve with the rice and sprinkle with the scallions.

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