Asian Slow Cooker Pork Recipes

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ASIAN SLOW COOKER PORK



Asian Slow Cooker Pork image

Asian slow cooker recipes are a favorite in our home, and this one is perfect for fall and winter evenings. A pork roast cooks all afternoon with sweet onions, honey, soy sauce and ginger for fabulous flavor. The aroma fills the house with a scent that cries out, 'Welcome home!' -Sheree Shown, Junction City, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h55m

Yield 12 servings.

Number Of Ingredients 18

2 large onions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork loin roast (3 pounds)
1 tablespoon canola oil
3 bay leaves
1/4 cup hot water
1/4 cup honey
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
2 tablespoons sesame seeds, toasted
Sliced green onions, optional

Steps:

  • Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves., In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender., Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice., Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.

Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SLOW-COOKER ASIAN PORK STEW



Slow-Cooker Asian Pork Stew image

Take slow cooker pork stew far east with Asian ingredients including water chestnuts, bamboo shoots and hoisin sauce. Ladled over rice, it's a complete meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 8

Number Of Ingredients 15

2 lb boneless country-style pork ribs, cut into 2-inch pieces
3 medium carrots, cut into 1-inch slices
2 medium onions, cut into 1-inch wedges
1 package (8 oz) fresh whole mushrooms, cut in half if large
1 can (8 oz) whole water chestnuts, drained
1 can (8 oz) bamboo shoots, drained
3/4 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
4 large cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
4 cups water
2 cups uncooked long-grain white rice
2 tablespoons cornstarch
3 tablespoons water
1/3 cup lightly packed coarsely chopped cilantro

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
  • Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
  • Sprinkle cilantro over stew. Serve over rice.

Nutrition Facts : Calories 510, Carbohydrate 63 g, Cholesterol 70 mg, Fiber 3 g, Protein 30 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 5 g, TransFat 0 g

FIVE SPICE SLOW COOKER PORK WITH NOODLES



Five Spice Slow Cooker Pork with Noodles image

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

3 pounds trimmed pork shoulder
1 teaspoon Chinese five-spice powder
1 teaspoon kosher salt
3 cups chicken broth
1 cup dark soy sauce
1/4 cup packed dark brown sugar
2 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
4 scallions, cut into 2-inch pieces
1 garlic head, halved
1 (2-inch) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving

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.

CROCK POT ASIAN PORK ROAST



Crock Pot Asian Pork Roast image

Make and share this Crock Pot Asian Pork Roast recipe from Food.com.

Provided by bmcnichol

Categories     Pork

Time 5h15m

Yield 12 serving(s)

Number Of Ingredients 16

2 large onions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 (3 lb) boneless whole pork loin roast
3 bay leaves
1/4 cup hot water
1/4 cup honey
1/4 cup reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 tablespoons cornstarch
1/4 cup cold water
2 tablespoons sesame seeds, toasted
hot cooked rice (optional)

Steps:

  • Place onions in a 5-qt. slow cooker. In a small bowl, combine the garlic, salt and pepper. Cut roast in half; rub with garlic mixture. Put roast in the slow cooker and add bay leaves.
  • In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160°F.
  • Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice.
  • Slice pork; top with onions, sauce and sesame seeds. Serve on a bed of rice if desired.

Nutrition Facts : Calories 290.4, Fat 11.7, SaturatedFat 4.1, Cholesterol 91.9, Sodium 341.8, Carbohydrate 11.4, Fiber 0.7, Sugar 7, Protein 33.4

ASIAN BRAISED PORK (SLOW COOKER)



Asian Braised Pork (Slow Cooker) image

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

1/4 cup low sodium soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/4 cup plus 1 tbsp brown sugar
1/4 teaspoon ground ginger
6 pork chops (I used boneless)

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

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