Main Dishes

Slow Cooker Five Spice Pork with Sugar Snap Peas

Recently I have joined the slow cooker fan club and I’ve been trying about every slow cooker recipe I can

  • Serves 4
  • Prep 15 minutes
  • Cook 5 hours
  • Total 5 hours

CrockpotPorkslow cooker

Jump to the recipe

html PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN" "http://www.w3.org/TR/REC-html40/loose.dtd"

Recently I have joined the slow cooker fan club and I’ve been trying about every slow cooker recipe I can get my hands on. Five Spice Pork with Sugar Snap Peas may be my favorite slow cooker recipe to date.

I made a few alterations to the recipe from Fine Cooking Magazine. I reduced the amount of water added from 1/2 a cup to 1/4 of a cup. Meats give off so much liquid in the slow cooker and there’s no way for it to evaporate, so I don’t feel like there is a need to add but a little water. I also added a tablespoon or 2 of Wondra at the end to thicken the sauce up a bit. Wondra is a specially treated flour that dissolves easily in liquids without clumping.

I browned the meat first in a skillet. This step is not necessary, but I do think it adds flavor and makes the meat more visually appealing. I used dry Sherry instead of the Shaoxing, which is an ingredient I’ve never used before. Normally, I jump at the chance to try a new ingredient, but I’ve had a bottle of Sherry taking up valuable real estate in my refrigerator for several months now.

You could definitely sub snow peas for the sugar snap peas, but I much prefer the taste of the sugar snaps.

Slow Cooker Five Spice Pork makes a wonderful meal when you are tired of the same old boring meals. The flavor is unique and delicious!

More Awesome Slow Cooker Recipes

Slow Cooked Spice-Rubbed Chicken

Slow Cooker Beer Brats

Slow Cooker Black Beans

Chipotle BBQ Pulled Pork

Recipe Source: adapted from Fine Cooking

Disclosure: Hebeli is an amazon.com affiliate.

Recipe

Slow Cooker Five Spice Pork with Sugar Snap Peas

  • Serves 4
  • Prep 15 minutes
  • Cook 5 hours
  • Total 5 hours

Ingredients

  • 1/2 cup Shaoxing Chinese Rice Vinegar or dry sherry
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup light brown sugar
  • 1 tablespoon chili sauce (such as Sriracha)
  • 2 large cloves garlic, (minced)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon Chinese five-spice powder
  • 2 pounds boneless pork shoulder, (trimmed of excess fat and cut into 1-inch pieces)
  • salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 1-2 tablespoons Wondra
  • 1/2 pound sugar snap peas, (trimmed)

Instructions

  1. 1

    In a 5 to 6-quart slow cooker, combine Shaoxing, soy sauce, brown sugar, chili suace, garlic, ginger, five spice powder, and 1/4 cup water.

  2. 2

    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Dab as much moisture off pork with paper towels as possible. Season with salt and pepper. Place in skillet and lightly brown on both sides.

  3. 3

    Place pork in slow cooker and coat with sauce. Cover and cook 4 to 5 hours on high or 6 to 7 hours on low.

  4. 4

    Stir in Wondra and sugar snap peas and cook until peas are crisp-tender, about 10 minutes.

More recipes

Eight more recipes from the rest of the kitchen.