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Slow-Cooker Five-Spice Pork with Snap Peas

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Serves 4

  • by from Fine Cooking
    Issue 121

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

  • 1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup light brown sugar
  • 1 Tbs. Asian chili sauce, such as Sriracha
  • 2 large cloves garlic, minced
  • 1 tsp. grated fresh ginger
  • 1 tsp. Chinese five-spice powder
  • 2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  • Freshly ground black pepper
  • 1/2 lb. sugar snap peas (fresh or frozen), trimmed

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

nutrition information (per serving):
Calories (kcal): 480; Fat (g): fat g 17; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 7; Protein (g): protein g 47; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 24; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 1250; Cholesterol (mg): cholesterol mg 140; Fiber (g): fiber g 2;

Photo: Scott Phillips

Wow - this is amazing!! The best and easiest slow cooker recipe I've ever tried. We make this all the time. Once you stock up on base ingredients, you only need to buy the pork and the sugar snap peas each time.

I loved this dish. Very flavorful. The kids actually ate it up! I thought the snap peas added a nice textural contrast. We actually forgot to add them until the last minute and they worked out really well. I prefer them tender crisp with a little snap to them, and that is how they turned out. The only change I had to make was to thicken the sauce with 2 tbsp of corn starch, whisked into 1 cup of sauce from the slow cooker and heated to boiling in the microwave, then added back into the dish.

I have made this a number of times, and love it. I took it to a work potluck and was chased down for the recipe! The only alterations I made are to use pork tenderloin instead of pork shoulder, and to throw in the peas sooner (30mins before serving) to let them cook and soak up the juices.

This did not turn out well for me. The chief problem was the flavor -- it was too sweet for my taste, with a lack of depth. I also didn't care for the consistency, the liquid didn't really cook down to a nice glossy sauce. The second issue was the snap peas: I used fresh, not frozen, and after 10 minutes they were raw. Let them go another 10 minutes and they were still raw. I ended up picking them all out and popping them in the microwave till crisp-tender. I would not make this again.

Amazing and so so so easy. Hubby almost licked the crock-pot clean

Delicious and easy with no changes! Lots of compliments

This recipe is so easy and so flavorful! LOVED IT

Very flavorful and hearty for a cold winter night!

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