SLOW-COOKER PORK WITH NOODLES
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
- Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
- Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
- Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.
VIETNAMESE PORK AND FIVE SPICE
The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms.
Provided by Deb Willems
Categories World Cuisine Recipes Asian Vietnamese
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper.
- Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
- Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 4.4 g, Cholesterol 85.2 mg, Fat 16.4 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 4.3 g, Sodium 712.8 mg, Sugar 3.4 g
FIVE SPICE PORK ROAST FOR THE CROCK POT
Make and share this Five Spice Pork Roast for the Crock Pot recipe from Food.com.
Provided by Miss Annie
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rub roast with five spice powder.
- Sear roast in a skillet with hot oil before placing it in the cooker.
- Mix together and pour over roast: apple juice, wine and soy sauce.
- Cover and cook on low setting for 10 to 12 hours or on high setting for 4 1/2 to 5 hours.
- For Gravy: Strain cooking liquid.
- Skim off fat.
- Combine 2 cups of liquid (may have to add water to make 2 cups) with cornstarch and water.
- Cook until thick and bubbly.
- Serve over rice.
FIVE SPICE PORK ROAST
Make and share this Five Spice Pork Roast recipe from Food.com.
Provided by Audrey M
Categories Pork
Time 10h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from roasts and cut down to fit into your crockpot.
- If necessary, remove the bone.
- Rub the Five Spice Powder all over pork roast.
- Brown roast on all sides in oil.
- Place browned roasted into crockpot.
- Mix together apple juice, wine and soy sauce and pour mixture over roast.
- Cook on low for 10 hours or high for 4 1/2 to 5 hours.
- Preheat oven to 200 degrees.
- Cut up roast and place roast in oven to keep warm while preparing sauce.
- Strain liquid into a large measuring cup.
- Skim off fat.
- If there isn't 2 cups of liquid, add water to make up the difference.
- Next, heat liquid in a small saucepan.
- Mix together water and cornstarch; add to saucepan.
- Cook until liquid it becomes thick.
- Serve gravy over roast and rice.
Nutrition Facts : Calories 599.5, Fat 43.1, SaturatedFat 14.5, Cholesterol 161, Sodium 484.6, Carbohydrate 8, Fiber 0.1, Sugar 3.6, Protein 39.6
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- Trim the pork shoulder of excess fat and chop it into smaller slices. Rub the five-spice powder and salt all over the meat.
- Add the chicken broth, water, soy sauce, garlic, ginger, and meat into the slow cooker. Cook on high for 6 to 7 hours or on low for 8 to 9 hours.
- When the pork is nearly done, take a small pot, and bring 2 cups of chicken stock and 2 cups of water to boil over medium-high heat. When the water is boiling, add the udon noodles into the pot. Let it cook for a few minutes before reducing the heat to medium-low. Add the miso, garlic powder, salt, and white pepper. Next, add the chopped green onions, saving about a tablespoon for garnish. Let the noodles cook for several more minutes, or until the noodles are soft and plump.
- Using a fork, break up the pork, and serve it with the udon. I added a few tablespoons of the broth from the slow cooker to the noodles just to add a bit more flavor. Garnish the bowl with green onions, black sesame seeds, sprouts, cucumber, pickled daikon, or watermelon radishes if you like!
SLOW-COOKED FIVE-SPICE PORK WITH NOODLES - NADIA LIM
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Servings 4Estimated Reading Time 1 minCategory Lunch, MainCalories 458 per serving
- In a bowl, combine pork, five spice, first measure of brown sugar, salt and pepper. Toss to coat the pork well, then set aside to marinate for 10 minutes.
- Heat oil in a heavy-bottomed medium-size saucepan on medium to high heat. Fry lemongrass for 30 seconds until fragrant then add pork and garlic and continue cooking for 2-3 minutes until pork is browned, being careful not to burn the garlic.
- Add soy sauce, water and brown sugar. Bring to a simmer, cover with a tight-fitting lid and reduce to low heat to cook for 1 hour 15 minutes, or until pork is tender. If at any time it looks like the pork is drying out, just add a bit more water, soy sauce and sugar.
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- Then add the rest of the ingredients to the slow cooker. Secure the lid, and set the cooking time for 6-8 hours on high.
- This roast takes quiet a while since it’s so large, but start checking on it after 5-6 hours. When the roast is fork tender, and falling apart, it’s ready to be shredded.
- Carefully remove the roast from the hot juices in 3-4 separate pieces, and let it cool before shredding it. As you shred the pork, remove any connective tissue or excess pieces of fat. When the pork is fully shredded, place it back into the juices.
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