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+ servings

Slow Cooker Five Spice Pork with Sugar Snap Peas

Course Main Dish
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4


  • 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


  • 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.