I had printed this recipe from Cooking Light a LONG time ago, and really really wanted to try it. I finally got around to it. I hate it when your expectations are so high, and it just doesn’t live up to it. I love Asian flavors, and pork – so I thought this would be great. And it kind of was. The flavor on the pork was really good, but serving it the way they suggested just wasn’t good. Basically you marinate pork in a sauce, then use the slow cooker to cook the meat. Then you shred the meat and serve over rice. Sounded good in theory. But just shredded pork over rice? Not so much. I think that marinating the meat is great. Then I think instead of using the slow cooker, you could use it in a stir fry with veggies to serve over rice. Or if you want to shred it, maybe on a bun as a different style pork sandwich? The pork was really good, don’t get me wrong. But the dish needs help! Maybe you can make this better, and share it with me 🙂 Sorry for the lack of pictures on this one, I was in a hurry when I was getting it ready.
Char Siu Pork Roast
From Cooking Light
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
1 pounds Pork Tenderloin
1/2 cup fat-free, less-sodium chicken broth
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 5 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.