Best Chinese Braised Pork Crock Pot Recipes
SLOW-COOKED RED BRAISED PORK BELLY
This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.
Provided by Ray Sheen
Categories World Cuisine Recipes Asian Chinese
Time 7h37m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
- Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
- Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
- Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g
SLOW COOKER HONEY-SOY BRAISED PORK WITH LIME AND GINGER
Here to save your weeknight life: a slow-cooker main that's truly "set-it-and-forget-it," with results that taste like they required significantly more effort. This rich and flavorful pork takes about 5 minutes to throw together in the morning. Before dinner, just simmer the sauce - a sweet-salty mix of soy and honey - until it's syrupy, shred the meat, add a flurry of fresh herbs and you're done. The meat is a wonderfully simple anchor, and you can build a meal around it: Add lettuce cups and kimchi or serve it over rice, whole grains or even tortillas.
Provided by Sarah DiGregorio
Categories dinner, weekday, meat, roasts, main course
Time 8h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the pork in a 6- to 8-quart slow cooker. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a liquid measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover and cook on low until the pork is very tender and shreds easily with a fork, 8 to 9 hours; it will hold well on warm. (If you are home and able to flip the pork once during cooking, that will help the flavors distribute evenly on the meat and make the color uniform. If not, it will be fine.)
- Using tongs, transfer the pork from the slow cooker to a serving platter or large, shallow serving bowl. Using a ladle, skim excess fat off the surface of the cooking liquid, if desired. Carefully pour the sauce into a large pot. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, 15 to 20 minutes. Meanwhile, coarsely shred the pork using two forks.
- Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, tossing to evenly combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.
FIVE SPICE SLOW COOKER PORK WITH NOODLES
With a nod to the sweet, savory flavor of char siu (Cantonese-style barbecue pork), this set-it-and-forget-it-style slow cooker recipe yields wonderfully tender pork shoulder that pairs perfectly with Chinese egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
CHINESE BRAISED PORK (CROCK POT)
Wow, this braised pork is a smorgasbord of Asian flavors (like honey, coconut, soy sauce, peanut butter). Braising the pork ahead of slow roasting adds a nice texture to the meat. The roast sops up all the fantastic spices and juices from the braising liquid. Serve with rice and veggies for a wonderful meal.
Provided by Lauren Conforti
Categories Pork
Time 4h50m
Number Of Ingredients 15
Steps:
- 1. Put coconut oil in a container and microwave for a few seconds to melt. (Coconut oil melts at a very low temperature so it will only take 5 to 10 seconds.)
- 2. Massage pork with some of the coconut oil.
- 3. In a frying pan, add the rest of the coconut oil. Fry meat for 4 minutes on each side. Remove meat and place into the slow cooker, fat side up.
- 4. In the same frying pan, add the braising stock ingredients in with the remaining oil. Simmer for a few minutes.
- 5. Then add the remainder of ingredients and warm for 1 or 2 minutes.
- 6. Pour over the meat in the slow cooker. Cover and cook on high for 5-6 hours (or 8-10 hours on low). Baste 2 or 3 times during cooking.
- 7. Sans Crock Pot, you could also cook this in a roasting pan in a 325-350 oven for the same amount of time.
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