- 1/2 c low-sodium soy sauce
- 1/2 c brown sugar
- 1-2 T chili-garlic sauce - we use Siracha
- 1 T grated fresh ginger
- 1 t Chinese Five-Spice Powder (optional)
- kosher salt & black pepper to taste
- 1 - 2 1/2 lb. pork shoulder, trimmed of excess fat and cut into 2-3 inch pieces
- 1 c long grain rice - we'll use cauliflower rice instead
- 1 medium head bok choy, thinly sliced to make about 8 cups
- 2 scallions, sliced - for garnish
I haven’t yet made this recipe, but it’s slated for next weekend’s slow cooker pot. I’ll update if it proves to be a FAIL.
In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 t salt and 1/4 t pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4-5 hours or on low for 7-8 hours.
25-30 minutes before serving, make the cauliflower/rice.
Skim off any oil or fat from the pork. Then gently fold the bok choy into the park and cook, covered, until everything is heated through, about 2-5 minutes.
Serve the pork over the rice and sprinkled with scallions.
Super easy and minimal kitchen clean up!