Sweet And Spicy Asian Pork Crockpot Food

ASIAN PORK TENDERLOIN WITH GINGER GLAZE (SLOW COOKER)

Steps:

• In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.
• Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.
• Pour ½ cup water in the slow cooker, on the edge or in the middle so that you don't wash off all the spices you just rubbed on.
• Cook on low for 6-8 hours, then preheat your broiler.
• While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.
• Set over medium heat and stir until mixture thickens, about 4 minutes.
• Remove from heat and stir in minced ginger.
• Line a baking sheet with aluminum foil and spray with nonstick spray.
• Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
• Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.
• Serve with remaining glaze on the side, and garnish with lime and cilantro. I love to serve this pork with Asian Cauliflower "Rice."

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
• Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
• Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
• Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
• Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
• Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
• Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
• Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

SLOW COOKER SWEET AND SPICY ASIAN PORK SHOULDER

Steps:

• In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
• Twenty-five minutes before serving, cook the rice according to the package directions.
• Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

SWEET AND SPICY ASIAN PORK (CROCKPOT)

Steps:

• Place the pork in a slow cooker. In a bowl, whisk together sauce ingredients. Pour over pork. Cover and cook on high 4-5 hours, until falling apart. Shred meat with 2 forks and return to pot.
• Add greens and cook on high 1 more hour.

SPICY CHINESE PORK FOR THE CROCK POT

Steps:

• Heat 2 tablespoons oil in a large skillet over med/high heat.
• Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well.
• With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
• Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
• In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper.
• Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
• Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
• After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
• Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.

SWEET & SPICY ASIAN PORK

Steps:

• In jar with lid, combine all the sauce ingredients; shake to blend and refrigerate at least 2 hours.
• Cook rice or noodles, drain and set aside,covered.
• Heat oil in wok or large skillet over Med-Hi heat.
• Add pork and cook for about 3 minutes; add onion, celery, and green pepper (and mushrooms, if using).
• Saute all for another 2-3 minutes. (The pork will brown nicely.).
• Add sauce and lower heat to medium.
• Cook until sauce thickens slightly; stirring to coat veggies and meat with sauce. Do not overcook the veggies; need to be crispy.
• Place rice or noodles in bowls or on plates and pour on the pork mixture.
• Sprinkle with green onions to serve.

SLOW-COOKER SWEET-AND-SOUR PORK

Steps:

• In a 3- or 4-qt. slow cooker, mix the first 10 ingredients. Stir in pork, onion, green pepper and pineapple. Cook, covered, on low 6-8 hours or until pork is tender. , In a small bowl, mix cornstarch and broth until smooth; gradually stir into cooking juices. Cook, covered, on low 15-20 minutes longer or until sauce is thickened. Serve with rice. To make ahead: In a large resealable plastic freezer bag, combine the first 10 ingredients. Add pork, onion, green pepper and pineapple; seal bag, turn to coat, then freeze. To use, place filled freezer bag in refrigerator 48 hours or until contents are completely thawed. Cook as directed.