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
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Combine pork sirloin, tamari, chili garlic sauce, and ginger in the Crock-Pot slow cooker; mix well.
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Cover; cook on LOW 8-10 hours or on HIGH for 4 to 5 hours or until pork is fork tender.
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Remove roast from cooking liquid; cool slightly.
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Trim and discard excess fat.
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Shred pork using 2 forks.
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Let liquid stand 5 minutes to allow fat to rise.
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Skim off fat.
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Blend together water, cornstarch and sesame oil; whisk into pan juices.
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Cook on HIGH until thickened.
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Add shredded meat to stoneware; mix well.
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Cook 15 to 30 minutes or until hot.
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Variations: Spicy Asian Pork Bundles: Place 1/4 cup pork filling into large lettuce leaves.
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Wrap to enclose.
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Makes about 20 bundles
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Moo Shu Pork:
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Lightly spread plum sauce over warm small flour tortillas.
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Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetable into tortillas.
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Wrap to enclose.
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Serve immediately.
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Makes about 20 wraps.