Meal Zeal

May 2, 2010

Slow-Cooked Chinese Pork

Filed under: Uncategorized — jenseyt @ 4:42 pm

Made exactly according to Food and Wine’s recipe (except halved).  I think number of servings is off; half the recipe seemed more like it was meant to serve four.

  • 3 pounds trimmed pork shoulder
  • 1 t Chinese five-spice powder
  • 1 t kosher salt
  • 3 C chicken broth
  • 1 C dark soy sauce
  • 1/4 C packed dark brown sugar
  • 2 T toasted sesame oil
  • 1/2 t crushed red pepper
  • 4 scallions, cut into 2-inch pieces
  • 1 garlic head, halved
  • (1) 2-inch knob unpeeled fresh ginger, thinly sliced
  • 8 dried shiitake mushrooms
  • Hot cooked Chinese egg noodles, for serving

Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.


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