Look for a roast with the backbone (chine) removed or with the chops separated at the backbone.
- Portion size 8 servings
- Credits : Canadian Living New Slow Cooker Classics
- 3 lbs pork loin centre roasts tied
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 onion chopped
- 6 cloves garlic minced
- 2 tablespoons finely grated fresh ginger
- 3/4 teaspoons five-spice powder
- 1 cup sodium-reduced chicken broth
- 1/4 cup Chinese rice wine
- 1/4 cup sherry
- 1/4 cup water
- 2 cups pearl onions (one 10 oz/284 g pkg), peeled
- 2 tablespoons cornstarch
MethodSprinkle pork with half of the pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
Drain fat from Dutch oven; cook chopped onion, garlic, ginger, five-spice powder and remaining pepper over medium heat, stirring often, until onion is softened, 5 minutes. Add broth and bring to boil, scraping up brown bits; pour over pork. Add rice wine and pearl onions; stir to combine.
Cover and cook on low until pork is tender, 5 to 6 hours. Skim off fat.
Transfer pork to cutting board; cover and keep warm for 15 minutes before cutting any strings and cutting across the grain into chop-size slices.
Move onions to 1 side of slow cooker. Whisk cornstarch with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes.
Serve with pork.
Nutritional facts Per serving: about
- Sodium 149 mg
- Protein 25 g
- Calories 282.0
- Total fat 16 g
- Cholesterol 79 mg
- Saturated fat 5 g
- Total carbohydrate 8 g
- Iron 9.0
- Folate 5.0
- Calcium 4.0
- Vitamin C 5.0