Pork:

1.35kg trimmed pork shoulder
1 tsp Chinese five-spice powder
1 tsp salt
750ml chicken stock
250ml dark soy sauce
35g packed dark brown sugar
2 tbsps toasted sesame oil
1/2 tsp crushed red pepper
4 spring onions, cut into 5-cm pieces
1 garlic head, halved
1 (5-cm) knob unpeeled fresh ginger, thinly sliced
8 dried shiitake mushrooms, optional
Hot cooked Chinese egg noodles, for serving

1) Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours.

2) Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

3) Transfer the pork to a platter, cover lightly, and let rest 15 minutes.

4) Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slicethe meat and serve warm or at room temperature with noodles and the sauce on the side.

 

Original recipe: http://www.foodnetwork.co.uk/recipes/chinese-slow-cooked-pork-shoulder.html

 

Asian Slaw:

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

 

Original Recipe: http://www.foodnetwork.com/recipes/dave-lieberman/asian-style-slaw-recipe.html?oc=linkback