EASY SLOW COOKER PORK CHOPS WITH SWEET & SPICY BBQ SAUCE RECIPE | THE HOW-TO GURU



Slow-Cooker Monday: Sweet and Spicy Pork

Aug 23, 2010

Isn't it amazing how an innocuous phrase, such as "trimmed of excess fat," can cost you 20 minutes of your morning? That particular little phrase comprised the bulk of the work for this Asian pork dish, which was relatively easy and delicious. There's no browning involved, no getting a pan dirty, and the recipe makes up for the textural failures of slow-cooked food with a sweet and spicy sauce and some crisp-tender bok choy that you stir in at the end for about 3 minutes of cooking. My husband asked me to add this to the rotation, so that's a good sign.

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For the basics of this recipe, fromReal Simple, read on:

Start by trimming the fat from a 2 1/2 pound pork shoulder roast and cutting it into 2-inch cubes. (I took a picture of the pile of pork cubes I cut next to the also-large pile of fat I had trimmed, but the camera was set for bright sunlight so when I looked at the pictures, after everything was in the cooker, I just had a bunch of squares of black. Sorry.)

Next, mix up the sauce right in the slow cooker: 1/2 cup each soy sauce and brown sugar, 1 tablespoon each chili-garlic sauce and grated ginger (peeled and grated directly into the cooker with a Microplane grater) and some grinds of black pepper. I skipped the salt because my soy sauce already had a lot of sodium. Add the pork, toss to coat, then cook on high 8 hours or low 5. Cook up some rice a half-hour before the pork is ready. A couple minutes before you're ready to eat, slice some bok choy (I used 3 baby bok choys) and stir it into the stew. Cover to cook for a few minutes. Serve with the rice.






Video: Whip It Up Wednesday | Cafe Rio Sweet Pork | Slow Cooker Collab

Slow-Cooker Monday: Sweet and Spicy Pork
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Date: 12.12.2018, 21:22 / Views: 74335