Wednesday, March 9, 2011

Chinese Braised pork with Brown Rice and Asian beans


This is going to be a great one for batch parties. I placed all the ingredients in a foodsaver bag and put it in the freezer.  The night before I cooked it I pulled it out and put it in the fridge.


The entire contents of the bag were cooked in a slow cooker on low for 8 hours.
I put the fat side up so that it could be easily peeled off after it was done cooking.



The meat was incredibly moist and fell apart when I was cutting it. It really turned into a Chinese pulled pork. I served the meat over brown rice and topped with the cooking liquid. The flavor was sweet and mildly tangy - Delicious!!!!! Look for this on next month's batch party menus!!

Check out this and other recipes on Wanderfood Wednesday!

Braised Chinese Pork Loin

1 (3-pound) boneless pork loin, trimmed
1/4 cup chopped ginger
6 scallions, cut into 1-inch pieces
4 garlic cloves, minced
2 cups low-sodium chicken broth
1/4 cup low-sodium soy sauce
1/4 cup dry vermouth
2 teaspoons sugar
1 cinnamon stick
2 star anise

High: 1 hour; then low: 8 hours, or until pork registers 170°F.

Serves: 10

Pork Loin   Slow Cooker


Sandra said...

Delicious and wonderful fast meal!

The Mom Chef said...

That does look like an incredible set of ingredients for the pork. Yum!

Alida said...

sounds delicious! I love things I can do in the crockpot!