Slow Cooker Asian-Style Pork with Noodles

pork

Alright folks, I have a confession. For years and years I’ve been a total snob about slow cookers. We didn’t grow up with one; so I’ve never fully understood the value. However, in the busiest time of my life, I recently gave in and purchased a slow cooker in hopes that it might make life easier. And, while I’m not exactly sure it has really saved much time, it’s been a fun experiment.

On Sunday, I still had to cut meat and veggies and sear them prior to cooking. This seemed like the same amount of work. Yesterday, I threw in a couple additional ingredients and set it for five hours while I worked a full day. When arriving home after 5, I was pleased that the pork for the Asian-Style Pork with Noodle recipe was tender and delicious. And it only required more chopping and boiling and assembling. Again, more work?!

So, while I’m not confident that a slow cooker is the solution to my cooking time restrictions, it’s a tool that I’ll continue testing. And the recipe was delicious for dinner – and even better today at my desk for lunch.

Please send me your favorite slow cooker recipes! I’d love to try them!

Slow Cooker Asian-Style Pork with Noodles, Williams-Sonoma

For the vinaigrette:

  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. low-sodium soy sauce
  • Juice of 1 lime
  • 2 tsp. sherry vinegar
  • 1 tsp. peeled and minced fresh ginger
  • 1/8 tsp. sugar
  • 2 or 3 drops Tabasco or other hot pepper sauce
  • 1/8 tsp. salt

For the Slow Cooker: 

  • 2 1⁄2 lb. (1.25 kg) boneless pork shoulder, trimmed of most fat
  •   and cut crosswise into 3 or 4 pieces, each about 1 inch (2.5
    cm) thick
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. olive oil
  • 1 large yellow onion, finely chopped
  • 4 garlic cloves, smashed
  • 1⁄4 cup (2 fl. oz./60 ml) sake, beer or dry white wine
  • 1⁄2 cup (4 fl. oz./125 ml) chicken stock
  • 2 large carrots, peeled and finely chopped
  • 1 lb. (500 g) fresh Chinese egg noodles
  • 1 red bell pepper, seeded and thinly sliced
  • 1 small red serrano chile, seeded and minced (optional)
  • 1⁄4 cup (1⁄3 oz./10 g) chopped fresh cilantro
  • 1⁄4 cup (1⁄3 oz./10 g) chopped fresh flat-leaf parsley leaves

One comment

  1. I totally agree. Not entirely sure it’s a timesaver except it’s quite nice to come home to a nearly prepared meal in the slow cooker. Plus it’s great for bone broth and pork shoulder if you don’t want to have an oven or smoker going for hours. This recipe looks yummy and has me craving to make it.

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