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.
SLOW COOKER GINGER PORK
Pork shoulder is simmered with ginger all day and then topped off with sugar snap peas, green onions and ramen noodles. It is an easy week night dinner!
Provided by Elizabeth
Categories World Cuisine Recipes Asian
Time 6h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place the pork and ginger into a slow cooker, and sprinkle the seasoning packets from the ramen noodles over them. Pour in the water. Cover, and cook on Low for 6 to 8 hours.
- About 10 minutes before you are ready to eat, turn the slow cooker up to High. Break the ramen noodle bundles into quarters, and place them into the slow cooker along with the sugar snap peas and green onions. In a small cup, stir together the soy sauce and cornstarch. Stir into the slow cooker. Cover, and cook for about 5 more minutes. Serve immediately.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 35.5 g, Cholesterol 44.5 mg, Fat 16.9 g, Fiber 3 g, Protein 16.8 g, SaturatedFat 8.1 g, Sodium 1085.5 mg, Sugar 2.4 g
SLOW COOKER PORK TACOS WITH HOISIN AND GINGER
This recipe uses a mixture of hoisin and fish sauces as braising liquid, and is a riff on an old Corinne Trang recipe for wok-fried rib tips. It results in a tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas that recall the soft pliancy of Chinese bao. Cooking time will vary depending on the slow cooker you're using, but generally the meat begins to fall apart nicely in the neighborhood of 5 to 7 hours. And of course you don't need a slow cooker. To make the dish in a covered dutch oven, cook in a 325-350 degree oven for 4 or 5 hours, or until the meat shreds easily from the bone.
Provided by Sam Sifton
Categories dinner, tacos, main course
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Prepare the pork: Place a sauté pan over medium-high heat. After a minute or so, swirl in the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent. Turn off the heat, stir in the ginger and set aside.
- Add the hoisin sauce and the fish sauce to the pan, and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste.
- Put a few spoonfuls of the sauce in the bottom of a slow cooker, then nestle the pork on top of it. Pour the remaining sauce over the top of the pork. Cover the slow cooker and cook on low for 5 to 7 hours, or until the pork shreds easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.
- Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, cucumbers, carrots and Asian pear and toss to combine.
- Shred the pork with a pair of forks. Discard bones. Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.
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