Served over rice, this Asian-style slow cooker pork dish is phenomenal. The five-spice powder, Sriracha and aromatics provide a huge amount of flavor.
Slow-Cooker Five-Spice Pork with Snap Peas
993 per serving
- 1/2 cup Shaoxing (Chinese rice wine) or dry sherry
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup light brown sugar
- 1 tablespoon Asian chili sauce, such as Sriracha
- 2 large cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon Chinese five-spice powder
- 2 pounds boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
- Freshly ground black pepper
- 1/2 pound sugar snap peas (fresh or frozen), trimmed
Make the Sauce
In a 5 to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder and cup water.
Cook the Meat
Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork tender, 4 to 5 hours on high or 6 to 7 hours on low.
Add the Peas
Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.