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Crock Pot Five-Spice Pork


2lb hunk of pork* (I used a bone-in roast, but you could do a loin or ribs)
1 cup beef broth, divided
1 TBSP Chinese five-spice powder
2 TBSP soy sauce
1 tsp lime juice
1 TBSP rice vinegar
1 TBSP honey
2 cloves garlic, minced
1 tsp ground ginger
1 tsp black pepper

Choose 2 vegetables:
4 baby bok choy, cut in half lengthwise
1 can whole water chestnuts, drained
1 head broccoli, chopped
1 cup mushrooms, cleaned, large ones cut in half
2" diameter bundle long beans, ends trimmed
3 large carrots, cut into 2" long pieces


1. Place pork in a container big enough to hold it laying flat, preferably one with a lid (if no lid, cover with plastic wrap or foil).
2. Whisk together ingredients for marinade, only use 1/2 cup broth at this point. Pour over pork.
3. Marinate pork for 24 hours, turning every 6 hours (trust me, do it this long).
4. Arrange vegetables in the bottom of the crock pot.
5. Pour marinade plus 1/2 extra cup broth over vegetables.
6. Place pork on top of vegetables. You don't want the pork on the bottom of the crock pot, so you're using the veggies as sort of a prop.
7. Cook 7-8 hours on low or 3-4 hours on high**, making sure pork is cooked through. Baste with marinade every hour.
8. Serve with rice if desired, or just with the vegetables.

*if you are preparing from frozen, make sure you thaw it for at least 36 hours prior to marinating for the most tender meat.
**I prefer the longer method for more tender meat.


Oct. 18th, 2016 05:45 am (UTC)
I'm not a big fan of cilantro, so for me there's nothing missing from the recipe. :)