Wednesday, July 22, 2009

Slow Cooking Thursday

So, Thursday is here and it's time for another slow cooker recipe! This is one I found not too long ago. I love Chinese food, but I think this one would be enjoyed even by those who are not fans of it!

Asian Pork Roast
2 large onions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless, whole pork loin (about 3 pounds)
1 tablespoon canola oil
3 bay leaves
1/4 cup hot water
1/4 cup honey
1/4 cup soy sauce
2 tablespoons vinegar
1 teaspoon ginger
1/2 teaspoon ground cloves
3 tablespoons cornstarch
1/4 cup cold water
2 tablespoons sesame seeds toasted
Hot, cooked rice

Place onions in a 5 quart slow cooker. In a small bowl, combine garlic, salt and pepper. Cut roast in half and rub with garlic mixture. In a large nonstick skillet, brown pork in oil on all sides. Transfer to slow cooker, add bay leaves.
In a small bowl, combine hot water and honey; stir in the soy sauce, vinegar, ginger and cloves. Pour over pork. Cover and cook on low for 6 to 7 hours.
Remove meat and onions from slow cooker; keep warm. Discard bay leaves. In a small bowl, combine corn starch and water until smooth. Gradually stir into slow cooker.
Cover and cook on high for 30 minutes or until thickened, stirring occasionally. Slice pork; top with onions, sauce and sesame seeds. Serve over rice.

For more slow cooker recipes, visit Sandra at Diary of a SAHM.


Demara said...

You're making me hungry Mari!

so um when you coming over, with all these yummy dishes for a potluck? I'll make the *eyes look left then right* :) I have seaweed, that would go right?


Is it Thursday?

You posted this on Wednesday. It's still Wednesday for me here :)

Kayren, Pink Daisy Girl said...

Okay, I'm going to ask a really silly question. Ready?

Why add bay leaves?

I did it once when a recipe called for it. It was a special recipe I made soon after Hubby and I married when we were still in college. I think it was still during our first year of marriage (we were probably just 20). It was for chicken and dumplings. Personally, the bay leaves made the chicken and saucy stuff taste me.

To this day, I have never put a bay leaf in a recipe where it has been called for.

So what does it really do?

Other than that, sounds yummy. I'll come the same time as Demara if that makes it easier for you. :)

Kathi~Lavender, Lace and Thyme said...

Oh Mari, there's drool running down my chin :). I still keep my trusty crock pot on my counter, ready for your wonderful recipes!

Thinking of you always!
Kathi :)

Jen said...

This sounds really great! Thank you for sharing. Have a great week.

Anonymous said...

This sounds soooo good Mari!!

Alea said...

This sounds really good. I am bookmarking this recipe so I can give it a try. Thanks.

Heart2Heart said...


Another brilliant post! My whole family loves Chinese food and we are always looking new ideas for something easy to make.

Will definitely be trying this one!

Love and Hugs ~ Kat

Sandra said...

This looks so good Mari :)

Kim said...

Sounds really yummy! Pork is my favorite meat.

Connie said...

Sounds very good, will have to try it soon.

Kathy said...

Whoa! I scanned through this recipe and it looks delicious!!! Mmm...and dinner is at what time???

LeslieW. said...

Yum, this is right up my ally! It's already printed and ready for my next shopping trip! Thanks!