Slow Cooker Asian Pork Stew Recipes

ASIAN SLOW COOKER PORK

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.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

SLOW-COOKER ASIAN PORK STEW

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.

SLOW COOKER PORK STEW

Steps:

• Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
• Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
• Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
• Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

CROCK POT CHINESE PORK STEW

Steps:

• Brown pork and 1/2 garlic in 1 1/2 Tb oil about 7 mins, add to Crock Pot.
• Brown onion and remaining garlic and ginger in 1 1/2 Tb oil approx 6 minutes.
• Add 2 cups chicken stock to onions and garlic.
• Combine brown sugar, soya sauce, white wine and 5 drops of Fish Sauce, add to onions and garlic, cook for 5 minutes.
• Put carrots in Crock Pot.
• Add orange rind and chile peppers to piece of gauze, tie with floss or string and add to Crock Pot.
• Add onions, garlic and sauce to Crock Pot.
• Add Corn Starch and 1/2 cup water to Crock Pot (corn starch and water may be increased to ensure a thicker sauce).
• Add mushrooms, Chinese cabbage and Bok Choy about 1/2 hour or less till finished cooking.
• Discard the orange rind and peppers before adding the veggies.
• This meal can cook away at low heat for 3 to 4 hours. The meat will be very tender. Try not to add the mushrooms, Boc Choy and cabbage to soon.
• Goes great with rice.