Anyone have some "go to" recipes?
Tis the season for crockpot stuff, so..
Saw this in a old Martha Stewart Magazine and it sounded pretty good. Tried it out and boy were we right.
We used a the shank portion of a butt and chopped the bok choy into larger pieces
Sweet and Spicy Asian Pork Shoulder
Ingredients:
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili garlic sauce
1 tablespoon grated fresh ginger
1 teaspoon Chinese five spice powder
salt and pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2 inch pieces
1 cup long grain white rice
1 medium head of bok choy, thinly sliced (about 8 cups)
2 Scallions, diced
- In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five spice powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
-Twenty-five minutes before serving, cook the rice according to the package directions.
- Meanwhike, skim off and discard any fat from the pork. gently fold the bok choy into the pork and cook, covered, until heated through, but still firm 3 to 5 minutes.
Serve with the rice and sprinkle with scallions.
The next day if you have any leftovers, grab some corn tortillas and mix up a one or both of these for toppings and make some tacos
Thai Cucumber Salad
* 1 cucumber, thinly sliced and seeded
* 1/2 onion, yellow sweet, sliced thin
* 1 jalapeno pepper, chopped
* 2 tablespoons cilantro, fresh chopped
* 6 tablespoons rice wine vinegar
* 2 tablespoons water
* 1 tablespoon (or more to taste) sugar
* 1/2 teaspoon kosher salt
1. Mix water, vinegar, sugar, and salt.
2. In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers.
3. Pour the vinegar mixture over the salad.
4. Refrigerate for 30 minutes before serving.
Napa-Romaine Slaw
Makes about 6 cups, enough for many tacos, with leftovers
For the dressing:
• 1 tablespoon soy sauce
• 1-1/2 teaspoons lime juice
• 1/2-1 teaspoon toasted sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon (or more to taste) sugar
For the salad:
• 4 cups (5 ounces) shredded romaine lettuce
• 2 cups (3 ounces) shredded Napa cabbage
• 1/2 cup (2 ounces) thinly sliced onion
• toasted sesame seeds for garnish
Toss the salad in a large bowl with 1 tablespoon of the dressing. Add more dressing to taste and garnish generously with sesame seeds.
Tis the season for crockpot stuff, so..
Saw this in a old Martha Stewart Magazine and it sounded pretty good. Tried it out and boy were we right.
We used a the shank portion of a butt and chopped the bok choy into larger pieces
Sweet and Spicy Asian Pork Shoulder
Ingredients:
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili garlic sauce
1 tablespoon grated fresh ginger
1 teaspoon Chinese five spice powder
salt and pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2 inch pieces
1 cup long grain white rice
1 medium head of bok choy, thinly sliced (about 8 cups)
2 Scallions, diced
- In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five spice powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
-Twenty-five minutes before serving, cook the rice according to the package directions.
- Meanwhike, skim off and discard any fat from the pork. gently fold the bok choy into the pork and cook, covered, until heated through, but still firm 3 to 5 minutes.
Serve with the rice and sprinkle with scallions.
The next day if you have any leftovers, grab some corn tortillas and mix up a one or both of these for toppings and make some tacos
Thai Cucumber Salad
* 1 cucumber, thinly sliced and seeded
* 1/2 onion, yellow sweet, sliced thin
* 1 jalapeno pepper, chopped
* 2 tablespoons cilantro, fresh chopped
* 6 tablespoons rice wine vinegar
* 2 tablespoons water
* 1 tablespoon (or more to taste) sugar
* 1/2 teaspoon kosher salt
1. Mix water, vinegar, sugar, and salt.
2. In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers.
3. Pour the vinegar mixture over the salad.
4. Refrigerate for 30 minutes before serving.
Napa-Romaine Slaw
Makes about 6 cups, enough for many tacos, with leftovers
For the dressing:
• 1 tablespoon soy sauce
• 1-1/2 teaspoons lime juice
• 1/2-1 teaspoon toasted sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon (or more to taste) sugar
For the salad:
• 4 cups (5 ounces) shredded romaine lettuce
• 2 cups (3 ounces) shredded Napa cabbage
• 1/2 cup (2 ounces) thinly sliced onion
• toasted sesame seeds for garnish
Toss the salad in a large bowl with 1 tablespoon of the dressing. Add more dressing to taste and garnish generously with sesame seeds.