Pork cooked in a Crock-Pot becomes so tender it almost melts in your mouth! This Good Housekeeping recipe for fragrant, Asianstyle stew is simmered for hours in a combination of soy sauce, dry sherry, fresh ginger and orange peel.
Chinese Red-Cooked Pork Shoulder
1/4 cup packed brown sugar
1/4 cup dry sherry
1/4 cup seasoned rice vinegar
1/4 cup plus 1 tablespoon reduced sodium soy sauce
1 medium onion, chopped
1 piece (2 inches) fresh ginger, peeled and thinly sliced into rounds
2 cloves garlic, crushed with press
2 strips (3-by-3/4-inch each) fresh orange peel
1 stick cinnamon
1 whole star anise
1 bag (1 pound) peeled baby carrots
4 pounds well-trimmed boneless pork shoulder, cut into 1 1/2- inch chunks*
2 packages (10 ounces each) frozen broccoli florets, thawed
1. In 6- to 6-1/2-quart slowcooker bowl, combine sugar, sherry, rice vinegar and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise and carrots. Top with pork; do not stir. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.
2. When pork has cooked 8 hours, open lid and stir in thawed broccoli. Cover and continue to cook until broccoli is heated through, about 10 minutes.
3. Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce. Makes 10 (1-1/3 cup) servings.
*If the pork is not well trimmed when you buy it, purchase 5 pounds and cut away the excess fat and skin in order to yield 4 pounds of solid meat.
• Each serving: About 335 calories, 13g total fat (4g saturated), 121mg cholesterol, 645mg sodium, 16g total carbohydrate, 2g dietary fiber, 38g protein.
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