This weekend was rainy and gray so I was looking for something easy to make but very much in the comfort food category. This was one of the two big successes. Real Simple comes through again!
- 1/2 c low-sodium soy sauce
- 1/2 c brown sugar
- 1-2 T chili-garlic sauce, we used sriracha
- 1 T grated fresh ginger
- 1 t Chinese five-spice powder
- kosher salt & pepper
- 2 1/2 lbs pork shoulder, trimmed of excess fat and cut into 2-inch pieces
- 1 c long-grain white rice
- 1 medium head boy choy, thinly sliced (about 8 cups)
- 2 scallions, sliced
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, sriracha, ginger, five-pice powder, 1/2 t salt and 1/4 t. pepper. Add the pork and toss to coat. (There is not a lot of liquid, so you may need to add a little water if things get too dry.) Cook, covered, until the pork is tender, on high for 4-5 hours or on low for 7-8 hours.
Twenty-five minutes before serving, cook the rice according to the package directions. (We used our rice cooker and it took about 35 minutes.)
Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and garnish with the scallions.
We used considerably less bok choy – 2 very small heads that were about 2.5 cups of sliced greens. We also roasted some baby carrots and broccolini for a side. The sweetness of the carrots and broccoli were a fantastic complement to the salty and spiciness of the pork. We will be doing this dish again… proabably soon since it is truly so easy. About 15 minutes of prep, then hours of cooking with no maintenance.