Edit ModuleShow Tags

Chinese-Spiced Pork Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics


The slow cooker is not just a kitchen friend in cool weather—it is a great tool as the weather warms and you would rather be outdoors enjoying the nice day or even tending to yard work than indoors cooking dinner. In this easy-to-make dish by cookbook author and slow cooker expert Judith Finlayson, which appeared in Real Food, classic Chinese seasonings come together with a fresh pop of orange. Serve with a platter of stir-fried bok choy and a bowl of steaming rice. If you have any leftovers, they will reheat well and make a great sandwich spread with mustard. 


Chinese-Spiced Pork 

Makes 8 servings 

Marinade
4 cloves puréed garlic
1 tablespoon puréed ginger
1 teaspoon coarse sea salt
1 teaspoon cracked black peppercorns 
12 teaspoon Chinese 5-spice powder 
zest of 1 orange 

1 3-pound piece trimmed pork butt or shoulder 
 

1/3 cup soy sauce
1/3 cup orange juice 
2 tablespoons dry sherry or vodka (optional) 
2 tablespoons raw cane or coconut sugar 
14 cup chopped scallions 


1. For the marinade: In a small bowl, combine garlic, ginger, salt, peppercorns, 5-spice powder and orange zest. Rub over meat. Cover and refrigerate overnight or up to 24 hours, turning several times.

2. When ready to cook, combine soy sauce, juice, sherry, if using, and sugar in a bowl. Stir until sugar dissolves. 

3. Place meat in slow cooker and cover with sauce. Cover and cook on low 6 to 7 hours or on high 3 hours, until pork is almost falling apart. Sprinkle evenly with scallions. To serve, cut meat into chunks and spoon over pan juices. 

Cook’s Notes 
To purée the garlic and ginger, use a sharp-toothed grater. 
Pork butt has abundant marbling but no outer layer of fat. If the meat has a layer of fat, remove it before cooking. Or, if time permits, when ready to cook, place the marinaded pork under the broiler until the fat browns, about 15 minutes, before adding to the slow cooker. Score the fat before covering with the rub to allow the seasoning to penetrate. 


Nutrition info (per serving): Calories 263 (128 from fat); Fat 14g (sat. 5g); Chol 75mg; Sodium 843mg; Carb 6g; Fiber 1g; Protein 26g 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.

Top 6 Frozen Drinks in the Twin Cities

Find the best spiked slushees and frozen rosé here

Summer Events for Food Lovers

From quirky small town get-togethers to “The Great Minnesota Get-Together,” make sure not to miss these summer events celebrating delicious food.

Rosé All Summer

Start by raising a glass to National Rosé Day, but keep it up all summer with one of the most food-friendly wines—plus whip up icy frosé

Review: Red Sauce Rebellion in Excelsior

Excelsior's newest Water Street restaurant brings familiar Italian flavors with a well-executed red sauce
Edit ModuleShow Tags
Edit ModuleShow Tags