Spicy Asian Pork Filling

(from kintyre’s recipe box)

Source: Crock-pot Cookbook

Prep time: 15 minutes
Cook time: 360 minutes
Serves 10 people

Categories: Erma, appetizer, nondairy

Ingredients

  • 1 (3-pound) boneless pork sirloin roast, cut in 2- to 3-inch chunks
  • 1/2 cup tamari or soy sauce
  • 1 T chili garlic sauce or chili paste
  • 2 t minced fresh ginger
  • 2 T water
  • 1 T cornstarch
  • 2 t dark sesame oil

Directions

  1. Combine pork sirloin, tamari, chili garlic sauce, and ginger in the Crock-Pot slow cooker; mix well.

  2. Cover; cook on LOW 8-10 hours or on HIGH for 4 to 5 hours or until pork is fork tender.

  3. Remove roast from cooking liquid; cool slightly.

  4. Trim and discard excess fat.

  5. Shred pork using 2 forks.

  6. Let liquid stand 5 minutes to allow fat to rise.

  7. Skim off fat.

  8. Blend together water, cornstarch and sesame oil; whisk into pan juices.

  9. Cook on HIGH until thickened.

  10. Add shredded meat to stoneware; mix well.

  11. Cook 15 to 30 minutes or until hot.

  12. Variations: Spicy Asian Pork Bundles: Place 1/4 cup pork filling into large lettuce leaves.

  13. Wrap to enclose.

  14. Makes about 20 bundles

  15. Moo Shu Pork:

  16. Lightly spread plum sauce over warm small flour tortillas.

  17. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetable into tortillas.

  18. Wrap to enclose.

  19. Serve immediately.

  20. Makes about 20 wraps.

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