Asian Crock Pot Pork

This was one of those times when I just wanted to do something completely different. I had some Trader Joe’s Vegetable Gyoza (dumplings) in my freezer that I had a hankerin’ for. I needed to make my defrosted pork roast work with those!

It was perfect ‘cuz it was a busy day so I threw the pork in the crock pot and later on all I had to do was quickly warm the Gyoza and cook some whole wheat fettuccine to serve this over.

*UPDATE: This has become a favorite in my house, hubby loves it. Never one to leave well enough alone, I’ve played with the side dishes a little. The winning combo, by far, is serving the pork with sliced, roasted sweet potatoes and sauteed spinach. Great colors, flavors and of course, you get the chance to pack some nutritional punch! (Check out the details below the pork recipe.)

A S I A N   C R O C K    P O T    P O R K
(from crockpot365.blogspot.com, that’s a pretty good site for crock pot ideas, just remember to keep your ingredients whole, real and close to the source!)

1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (I used La Choy; it’s gluten free)
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
The Directions.
Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.
1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (low sodium is good)
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter (I like Laura Scudders or Trader Joe’s brand–e)
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Slice, or break the meat up into pieces. Garnish with chopped peanuts, (I found chopped fresh green onion adds a nice crunch–e) and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.

This was a good one. Put on your Asian dinner music and enjoy!

Roasted Sweet Potatoes:
Preheat  the oven to 350°. Wash n’ slice your sweet potatoes into 1/4″ circles. Spread them out evenly on a cookie sheet. Drizzle a little olive oil, salt, pepper and a little crushed red pepper over them. Toss with your hands to coat and then rearrange them into a mostly single layer. Roast them for about 15 minutes, then toss ’em around, flipping them over. Roast about 5 more minutes or until the slices are fork-tender.

Sesame Lime Sautéed Spinach:
Heat a pan on medium and toss in about 2T sesame seeds. Let them warm and toast for about 5 minutes. Then, add just a tiny bit of olive oil, you don’t need much. Add a clove of finely chopped garlic. Then put the spinach in the pan. Remember, spinach starts large but cooks down to nothing, so use a bunch, keeping the cooked amount in mind. You’re not looking to cook it to death—people have such bad memories of mushy spinach! Stir as it heats, you’re really only going to let it just start to cook down. This part happens fast, only about a minute or two! As it’s just about done, squeeze over about a teaspoon or so of lime juice. Toss it all so the ingredients are throughout and serve.

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2 Comments (+add yours?)

  1. Kristen
    Jul 16, 2009 @ 00:05:19

    Keep the recipies coming! Justin was skeptical at first, but after the cinnamon sugar tortilla chips with fruit salsa won him over, and the Island Chili scored a home run, I think this is our new way of life! This crock pot pork was yummy too!

    Reply

  2. mamascafe
    Jul 16, 2009 @ 01:00:08

    Thanks, Kristen! I hope you’re having fun doing it, too. Make sure you’ve got both of your boys in the kitchen tasting and playing with food along with you : )
    —E

    Reply

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