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.
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.
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.
Stir in Wondra and sugar snap peas and cook until peas are crisp-tender, about 10 minutes.