Скачать или смотреть Sweet & Spicy Crockpot Asian Pork

One of our favorite meals, Sweet & Spicy Asian Pork spends the day getting tender and delicious in the Crockpot. There is very little hands on from you. The most labor intensive thing is trimming the pork. The meat is meltingly tender while the marinade/cooking liquid is fragrant and a bit spicy. Serve over fluffy rice for a crave worthy meal. #asian #pork #spicy #bokchoy #crockpotrecipes

SLOW COOKER SWEET & SPICY ASIAN PORK
1 cup soy sauce
1 cup brown sugar
1 to 2 tablespoons chili-garlic sauce
2 tablespoons grated fresh ginger
2 teaspoons Chinese Five-Spice powder
Kosher salt and black pepper to taste
2 ½ pounds pork shoulder, trimmed of excess far and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
1 bunch scallions, sliced

Clean the pork, remove as much of the fat as possible and cube the meat into 2-inch pieces. Put your meat into a large bowl.
In a separate bowl, mix soy sauce, brown sugar, chili-garlic sauce, fresh grated ginger, Chinese Five Spice powder, salt and pepper. Make sure your marinade is well blended and the brown sugar is mostly dissolved.
Pour the marinade over the pork cubes and mix well. At this point you can add the meat to your Crockpot OR marinate in the refrigerator for several hours or overnight. I prefer to marinate overnight.
Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
About 30 minutes before serving, cook the rice according to 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 t0 4 minutes.
Serve over rice and sprinkle with the finely diced scallions.

NOTE: This is a personal preference, but if you are fortunate enough to have an Asian grocery near you and can get your hands on some GOOD KimChi serve it along with the pork and rice. It is delicious!