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. 

Ingredients

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)

Directions

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.

Enjoy!