You know how I mention quite frequently that I live in the middle of no where and usually have a hard time finding certain ingredients? This recipe was no exception. Even before reading this recipe I’d heard of Chinese Five Spice. I swear I’ve even found it in a grocery store before. Yet when it came time to buy some for this recipe, was it anywhere? No, of course not. I tried three different grocery stores with absolutely no luck. So I figured I’d do the next best thing, buy the ingredients that make up Chinese Five Spice and just use those. Except those three grocery stores also didn’t manage to carry any of the five ingredients that go into Chinese Five Spice. Really? How is that even possible?
This just confirms that I really need to jump on the Penzey’s bandwagon and order some spices online! At least they carry Chinese Five Spice. And a ton of other spices that I can make good use of.
Crock Pot Asian Pork with Mushrooms
- Yield: 6-8 servings
- Category: Pork
- Method: Crock Pot
- 2 lb. boneless pork roast, trimmed of all visible fat
- 3 packages ramen noodles
- 8 oz. mushrooms
- 2 cups shredded carrots
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/3 cup balsamic vinegar
- 3 tbs. sugar
- 1 tbs. olive oil
- 1 tbs. sesame oil
- 1 tbs. fresh ginger root, grated
- pinch of red pepper flakes, cinnamon, ground ginger and nutmeg each
- salt and pepper
1. Season the pork roast with salt and pepper. In a large pan over medium-high heat, add the olive oil. Once hot, sear the pork roast on all sides, 7-8 minutes per side.
2. Meanwhile, add the carrots, onion, garlic, chicken broth, soy sauce, balsamic vinegar, sugar, sesame oil, ginger root and spices to the crock pot. Once the pork has been seared add it to the crock pot and cook on low for 7 hours.
3. Add the carrots to the crock pot and cook for 30 minutes. Then remove the pork and allow to rest. Add the mushrooms to the crock pot.
4. Using two forks, shred the pork and return it to the crock pot, spooning the juice over the meat. Cook the ramen noodles according to package directions without adding seasoning packets.
5. Divide the ramen noodles among bowls. Scoop the pork and vegetable mixture over the noodles and add some of the broth.
Slightly Adapted from: Skinny Taste
This was just as good as it looks. I really wish I had fresh green onions to use as a garnish on top of this. I think they would have really rounded out the flavors. The one thing thats really great about this recipe is you can use just about any vegetable in this that you’d use in a stir fry and I’m sure it’d still be delicious! Of course, now I just need to place that Penzey’s order and make this again with the Chinese Five Spice.