What would we do without Betty Crocker? I came across this recipe while searching for dishes I could use pork shoulder in. Although her recipe called for country ribs, I thought I’d try it with the shoulder being its a tasty cut of meat and is quite economical. You can add snow peas or Edameme beans to add a little more color to the dish.
Slow Cooker Asian Pork Stew
Course: Uncategorized6-8
servingsIngredients
2-3 pounds pork shoulder, cut into 2” cubes
3 medium carrots, peeled and cut into 1 inch pieces
2 medium onions, cut into wedges
8 ounce package whole mushrooms, cut in half (quartered if large)
8 ounce can sliced water chestnuts (drained)
8 ounce can bamboo shoot (drained)
¾ cup hoisin sauce
1/3 cup soy sauce
4 cloves garlic, minced
1 Tablespoon gingerroot, minced
2 Tablespoons corn starch
3 Tablespoons water
Directions
- Put everything in the slow cooker, except the corn starch and water.
- Mix well, cover and cook on low for 8 hours.
- During the last 30 minutes, mix the corn starch with the water in a cup and stir until smooth. Add this mixture to the slow cooker and continue cooking for 30 minutes.
- Serve over rice.
Notes
- Snow peas go really well in this dish. I usually add them about an hour before serving so they stay crisp.
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