Wednesday, March 21, 2012

Recipe of the Week: Five Spice Pork Shoulder

I absolutely hate pork. But I love this fragrant five spice dish and the smell of it reminds me of home. Slow cooking the pork makes it tender and juicy. I make this for dinner, nibble at the pork and eat a big plate of rice drenched in the sweet and spicy sauce, dressed with baby bok choy, mushrooms, and quail eggs. Yum. 

1/2 cup low sodium soy sauce
1/2 cup Shao Xing wine (or dry sherry)
1/2 cup brown sugar
2 tbsp chili-garlic sauce
1 tbsp grated fresh ginger
1 tsp five spice powder
dash of pepper
2.5lb pork shoulder, trimmed 
2 bunches of baby bok choy, sliced
shitake mushrooms
can of quail eggs, drained (optional)
2 scallions, sliced (optional)

In a 4-6 quart slow cooker, combine first 7 ingredients. Add the pork and toss to coat.
Cook on high for 4-5 hours or on low for 7-8 hours.
5 minutes before serving, gently fold baby bok choy, quail eggs and mushrooms into the pork and cook, covered, until heated through.
Serve with rice, topped with scallions.


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