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
- 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