Slow Cooker Five Spice Pork with Sugar Snap Peas

by Christin Mahrlig on February 20, 2013

in Main Dishes, Slow Cooker

Five Spice Pork with Sugar Snap Peas

Recently I have joined the slow cooker fan club and I’ve been trying about every slow cooker recipe I can get my hands on. Five Spice Pork with Sugar Snap Peas may be my favorite slow cooker recipe to date.

I made a few alterations to the recipe from Fine Cooking Magazine. I reduced the amount of water added from 1/2 a cup to 1/4 of a cup. Meats give off so much liquid in the slow cooker and there’s no way for it to evaporate, so I don’t feel like there is a need to add but a little water. I also added a tablespoon or 2 of Wondra at the end to thicken the sauce up a bit. Wondra is a specially treated flour that dissolves easily in liquids without clumping.

I browned the meat first in a skillet. This step is not necessary, but I do think it adds flavor and makes the meat more visually appealing. I used dry Sherry instead of the Shaoxing, which is an ingredient I’ve never used before. Normally, I jump at the chance to try a new ingredient, but I’ve had a bottle of Sherry taking up valuable real estate in my refrigerator for several months now.

You could definitely sub snow peas for the sugar snap peas, but I much prefer the taste of the sugar snaps.

five spice pork fine cooking

More Awesome Slow Cooker Recipes

Slow Cooked Spice-Rubbed Chicken

Slow Cooker Beer Brats

Slow Cooker Black Beans

Chipotle BBQ Pulled Pork

 

Slow Cooker Five Spiced Pork

Slow Cooked Five Spice Pork with Sugar Snap Peas

  • 1/2 cup Shaoxing (Chinese Rice Vinegar) or dry sherry
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup light brown sugar
  • 1 tablespoon chili sauce, such as Sriracha
  • 2 large cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon Chinese five-spice powder
  • 2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch pieces
  • salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1-2 tablespoons Wondra
  • 1/2 pound sugar snap peas, trimmed
  1. In a 5 to 6-quart slow cooker, combine Shaoxing, soy sauce, brown sugar, chili suace, garlic, ginger, five spice powder, and 1/4 cup water/
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Dab as much moisture off pork with paper towels as possible. Season with salt and pepper. Place in skillet and lightly brown on both sides.
  3. Place pork in slow cooker and coat with sauce. Cover and cook 4 to 5 hours on high or 6 to 7 hours on low.
  4. Stir in Wondra and sugar snap peas and cook until peas are crisp-tender, about 10 minutes.

Yield: 4 servings

Recipe Source: adapted from Fine Cooking

Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.

 

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{ 4 comments… read them below or add one }

joan February 22, 2013 at 11:00 am

I haven’t been using my slow cooker lately. I need to get on that!
Love this new space of yours.

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Christin Mahrlig February 22, 2013 at 4:23 pm

Thank you Joan! I fell like I was late to get on the slow cooker bandwagon and I need to make up for lost time. I’ve been pinning slow cooker recipes like crazy.

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Julia | JuliasAlbum.com February 20, 2013 at 9:18 pm

Great looking new blog!

Reply

Christin Mahrlig February 21, 2013 at 7:48 am

Thanks Julia! It’s definitely a work in progress!

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