Sweet and Spicy Asian Pork

Yesterday was a jam packed day. I had many "To-do's" that I needed to cross off my list and knew that if I didn't get to the gym first thing in the morning I never would. So, I rushed to the gym early to get into a spin class only to find that it was full. Grrrr. Now what am I gonna do? Actually run or something? Blech. Or just skip the gym and head out to run my errands? Then I told myself, "Cassie! What are you thinking? You are already at the gym-WORKOUT!" Fine. So, I decided to run and then take a Zumba class. I ran three miles (Hallelujah!!) and had a few minutes to spare before Zumba started and decided I enjoy it by skimming the cooking section of a Real Simple magazine. Planning dinner was one of my "To-Do's". I love when I can kill two birds with one stone - go to gym, plan dinner. Happens all the time ;) I found a delicious crock pot dinner idea with only a handful of ingredients. I proceeded to rip out that page in the magazine (shhhh, they won't mind) and walked happily into my Zumba class. I knew Friday was going to be a good day.

This recipe really appealed to me because I really like Asian inspired dishes. Additionally, the recipe calls for bok choy - something I've never cooked with before, but have been wanting to try. My husband and I really, really liked this dinner. We could definitely taste the sweet and spicy in the pork. I served it over Jasmine rice which added another flavor dimension. Extra bonus, like always, the aroma from the food cooking in the crock pot was fantastic. I'm a huge smeller (meaning I love to smell things) so I really appreciate a meal more when I can smell its goodness when I walk in the door. This recipe is must try but be sure to read my notes at the bottom of the recipe. Have a great weekend everyone!!

Sweet and Spicy Asian Pork Shoulder

taken from Real Simple

serves 4

½ cup low-sodium soy sauce

½ cup brown sugar

1-2 TB chili-garlic sauce (found in the Asian aisle at supermarket)

1 TB grated fresh ginger

1 tsp Chinese five-spice powder (optional)

Kosher salt and black pepper

2 ½ pounds pork shoulder, trimmed of excess fat & cut into 2-inch pieces

1 medium head bok choy, thinly sliced (about 8 cups)

2 scallions, sliced

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder, ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4-5 hours or on low for 7-8 hours.

Before serving, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with rice and sprinkle with the scallions.

My notes:

*My husband and I love all things spicy – kids not so much. I used 2 TB of the chili-garlic sauce and it was toooo spicy for the kiddos. Ooops! This was my first time cooking with this sauce so I wasn’t sure how hot it would be. Next time I make it I’ll probably use 1 TB.

*Fresh ginger can be expensive sometimes, so click HERE to see how you can preserve it to use later.

*I used the Chinese five-spice powder and really liked it! It’s a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns.

*This meal is extremely quick and easy to put together – except for prepping the pork. It seemed like it took me forever to trim the fat from the pork and cut it. If you can find it pre cut in store, buy that. Otherwise, just allow extra time for this step.

*Last, I didn’t use anywhere near 8 cups of bok choy-maybe 4 and that was perfect.