Slow-Cooker Char Siu Pork

Slow-Cooker Char Siu Pork

1 Review
From: EatingWell Magazine, September/October 2016

While cooking pork in the slow cooker may not yield the crusty ends you'd get making a traditional Chinese roast pork recipe, the flavor more than makes up for it. It's worth heading to your local Asian market for dark soy sauce for this recipe (or order it online)—it's thicker than regular and less salty, with a touch of sweetness. You can make a substitute by combining regular soy sauce with a bit of molasses.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • ½ cup water
  • 2 tablespoons honey
  • 2 tablespoons plum sauce
  • 2 tablespoons Shao Hsing rice wine or dry sherry (see Tip)
  • 2 tablespoons dark soy sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon toasted (dark) sesame oil
  • ¾ teaspoon five-spice powder
  • 4 scallions, cut into 1-inch pieces, plus more for serving
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, grated
  • 4 pounds boneless pork shoulder (Boston butt), trimmed
  • Sesame seeds for garnish

Preparation

  • Active

  • Ready In

  1. Combine water, honey, plum sauce, rice wine (or sherry), dark and reduced-sodium soy sauces, oil, five-spice powder, scallions, ginger and garlic in a 5- to 6-quart slow cooker. Add pork and turn a couple times to coat with the sauce. Cover and cook on High for 4 hours or Low for 8 hours.
  2. Remove the pork to a cutting board. Very carefully transfer the liquid in the slow cooker to a large measuring cup. Let stand 10 minutes, then skim off the fat. Pour the defatted liquid through a fine sieve into a large skillet. Bring to a boil over high heat and boil until the liquid is starting to look syrupy, 12 to 15 minutes.
  3. Shred or slice the pork and serve with the sauce and more scallions and sesame seeds, if desired.
  • Make Ahead Tip: Refrigerate for up to 3 days.
  • Equipment: 5- to 6-quart slow cooker
  • Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.

Nutrition information

  • Serving size: 3 oz. pork & 1½ Tbsp. sauce
  • Per serving: 166 calories; 7 g fat(2 g sat); 0 g fiber; 8 g carbohydrates; 17 g protein; 4 mcg folate; 54 mg cholesterol; 4 g sugars; 0 g added sugars; 62 IU vitamin A; 1 mg vitamin C; 22 mg calcium; 2 mg iron; 423 mg sodium; 347 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate, 2½ lean meat, ½ fat

Reviews 1

October 23, 2016
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By: CinnamonMadCutie
I'm not a fan of pork, but it's my husbands favorite meat. We loved it, and so did our two children. I had to buy ingredients that I have never cooked with but they were all easy to find at the supermarket except the Shao Hsing rice wine. We purchased a cheap saki instead from our local liquor store. When I boiled down the excess liquid to make the sauce, I added 2 tablespoons of extra honey just because we like our sauces a little sweeter.