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!!

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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