Slow Cooker Chinese Pork Stew

Slow Cooker Chinese Pork Stew

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 tablespoons vegetable oil
  • 4 pounds boneless pork shoulder, cut into 2-inch pieces
  • 1 leek, trimmed, sliced
  • 1 small onion, quartered
  • 6 garlic colves, minced
  • 2 large carrots, peeled, sliced 1/2-inch thick
  • 1 cup sliced Chinese cabbage
  • 2 cans (14 1/4 ounces each) chicken broth
  • 1/4 cup low sodium soy sauce
  • 1/4 cup sriracha hot chili sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons light brown sugar
  • 4 star anise
  • 4 pieces (1x3-inch) orange peel
  • 2 dried chili red pepper
  • 1 piece (1-inch) fresh ginger, peeled, grated
  • 5 stalks bok choy, trimmed, sliced lengthwise
  • Sliced bok choy, if desired
  • Sriracha hot chili sauce, if desired
  • Sliced limes, if desired

Directions

  1. In a large skillet over medium-high heat, heat oil. Add half of the pork. Cook until browned on all sides. Repeat with remaining pork. Place browned pork in slow cooker crock.
  2. Stir in leeks, onion, garlic, carrots, cabbage, chicken broth, soy sauce, sriracha hot chili sauce, hoisin sauce, brown sugar, anise, orange peel, chili pepper and ginger to crock.
  3. Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 8 to 8 1/2 hours until meat is tender. Remove anise, orange peel and chili peppers before serving. Stir in bok choy. Serve with extra sriracha sauce and sliced limes.

Serves: 8-10

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