Slow-Cooker Five-Spice Pork with Snap Peas

Slow-Cooker Five-Spice Pork with Snap Peas
Photo by Scott Phillips


  • Freshly ground black pepper
  • ½ cup reduced-sodium soy sauce
  • ½ cup Shaoxing (Chinese rice wine) or dry sherry
  • 1 Tbs. Asian chili sauce, such as Sriracha
  • 2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  • ½ cup light brown sugar
  • 2 large cloves garlic, minced
  • + 3 more ingredients
    • 1 tsp. grated fresh ginger
    • ½ lb. sugar snap peas (fresh or frozen), trimmed
    • 1 tsp. Chinese five-spice powder

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water. Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7...

View full recipe at Fine Cooking


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