Best Spicy Asian Pork Filling For The Slow Cooker Recipes

CROCK POT ASIAN PORK WITH MUSHROOMS

Steps:

• Season pork on all side with salt and fresh cracked pepper.
• Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
• In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
• Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
• Meanwhile, shred the pork using two forks.
• When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed.
• Add the shredded pork to the crock pot and mix well.
• If adding baby spinach, add at the end and cover a few minutes until it wilts.

ASIAN SLOW COOKER PORK

Steps:

• Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves., In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender., Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice., Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.

SPICY ASIAN PORK FILLING FOR THE SLOW COOKER

Steps:

• Slow Cooker Directions:.
• Cut roast into 2 to 3 inch chunks. Combine pork, soy sauce, hot chili paste and ginger in slow cooker; mix well. Cover and cook on LOW 8 to 10 hours or until pork is fork tender. (if you're in a hurry - cook on HIGH for 4 to 5 hours though it's better done on LOW).
• Remove roast from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.
• Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.
• Ideas to use meat filling with:.
• Spicy Asian Pork Bundles - place 1/4 cup pork filling into large lettuce leaves (butter lettuce works well). Wrap to enclose. Makes about 20 bundles.
• Moo Shu Pork - Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.

SPICY CHINESE PORK FOR THE CROCK POT

Steps:

• Heat 2 tablespoons oil in a large skillet over med/high heat.
• Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well.
• With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
• Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
• In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper.
• Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
• Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
• After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
• Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.

SWEET & SPICY ASIAN PORK

Steps:

• In jar with lid, combine all the sauce ingredients; shake to blend and refrigerate at least 2 hours.
• Cook rice or noodles, drain and set aside,covered.
• Heat oil in wok or large skillet over Med-Hi heat.
• Add pork and cook for about 3 minutes; add onion, celery, and green pepper (and mushrooms, if using).
• Saute all for another 2-3 minutes. (The pork will brown nicely.).
• Add sauce and lower heat to medium.
• Cook until sauce thickens slightly; stirring to coat veggies and meat with sauce. Do not overcook the veggies; need to be crispy.
• Place rice or noodles in bowls or on plates and pour on the pork mixture.
• Sprinkle with green onions to serve.