Chinese Braised Pork Crock Pot Recipes
CHINESE PORK RIBS (CROCK POT)
From TOH's facebook page promoting Easy recipes from the NEW Taste of Home Cooking School Cookbook: Chinese Pork Ribs uses a slow cooker to "cheat-it" instead of ordering take-out Recommended by June Ross of Belmont, North Carolina. -- Originally published as Chinese Pork Ribs in Quick Cooking September/October 2002, p49
Provided by KerfuffleUponWincle
Categories Pork
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For added flavor and richer color, If time permits, brown ribs in a medium-hot pan in about 1 1/2 tablespoons oil before crocking!
- In a small bowl, combine the soy sauce, marmalade, red pepper flakes, ketchup garlic, and minced ginger. Pour half into a 5-qt. slow cooker. Top with ribs; drizzle with remaining sauce.
- Cover and cook on low for 6-8 hours or until meat is tender. Thicken cooking juices if desired, and serve over rice.
- Serves 4.
ASIAN BRAISED PORK (SLOW COOKER)
I found this recipe for a pork roast in Woman's Day magazine and changed it up a little bit. I use pork chops in place of a roast and served it with stir-fried vegetables and rice. I also made another batch of the sauce and poured it into the stir-fried vegetables (with some cornstarch) while they were cooking. I was worried because the ingredients were kind of foreign to me but it turned out wonderfully.
Provided by PSU Lioness
Categories Pork
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place the pork chops in the bottom of a slow cooker.
- Mix the other ingredients in a bowl and pour over the pork.
- Cover and cook on Low for 7-8 hours or High for 5-6 hours.
Nutrition Facts : Calories 379.6, Fat 18, SaturatedFat 6, Cholesterol 137.3, Sodium 466.4, Carbohydrate 10.1, Fiber 0.1, Sugar 9.1, Protein 41.8
FIVE SPICE SLOW COOKER PORK WITH NOODLES
With a nod to the sweet, savory flavor of char siu (Cantonese-style barbecue pork), this set-it-and-forget-it-style slow cooker recipe yields wonderfully tender pork shoulder that pairs perfectly with Chinese egg noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 6h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
- Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.
SLOW-COOKED RED BRAISED PORK BELLY
This is one of the most common Chinese household dishes. You almost never find this dish in restaurants because it takes a long time to cook and because it is gloriously fatty. Serve with steamed rice and your choice of vegetable.
Provided by Ray Sheen
Categories World Cuisine Recipes Asian Chinese
Time 7h37m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
- Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
- Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
- Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 16.2 g, Cholesterol 379.6 mg, Fat 48.8 g, Fiber 1.6 g, Protein 38.3 g, SaturatedFat 12.8 g, Sodium 3036 mg, Sugar 11.1 g
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