The next time you see pork roast on sale, you know what to do. First, buy it. Second, make sure you have all the ingredients on this list
- 1 teaspoon Chinese five-spice powder
- kosher salt and black pepper
- 2 ½ pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
- 1 cup long-grain white rice
- 1 medium head bok choy, thinly sliced (about 8 cups)
- 2 scallions, sliced
- ½ cup low-sodium soy sauce
- ½ cup brown sugar
- 1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
- 1 tablespoon grated fresh ginger
Third. Get out your slow cooker and follow this recipe: Slow Cooker Sweet and Spicy Asian Pork Shoulder.
In a few minutes your house is going to smell fantastic. In a few hours you are going to have a delicious dinner.
Now, a few notes. The recipe say the Chinese five-spice powder is optional. Incorrect! That spice reallllly makes this sing. Skip it if you must, be by all means try and add it.
In terms of riffing on this recipe, if you can only get a 2 or 3 pound roast, get that. It’s fine. Pork shoulder is a cheap cut that works well in a slow cooker, but you can go with a range of different pork cuts, as long as it cuts into big stew like chunks. As for the rice, I think this is a good side. But rice noodles would also be great. Or really any cooked noodles. I love it with bok choy, but if you fried up some sliced green peppers or added some steamed green beans or even asparagus, that would be good. The scallions are good, but chopped cilantro on top would be amazing. If you don’t have chili-garlic sauce, you can substitute sriracha if you have it or even a sprinkle of chili flakes. Finally, if you want to top it of with a shaker or two of some sesame seeds at the end, you are right and well to do so.
This would go great with any sort of riesling, I think. Or a sauvignon blanc to balance the sweetness. Sake? Yes, that would be great, of course. Or Tsingtao beer.