Tested till perfect Slow Cooker Five-Spice Braised Pork Loin

Slow Cooker Five-Spice Braised Pork Loin

Look for a roast with the backbone (chine) removed or with the chops separated at the backbone.

By The Canadian Living Test Kitchen

Source: Canadian Living New Slow Cooker Classics

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 lb 3lbpork loin centre roastpork loin centre roasts, tied
  • 1/2 tsp 1/2tsppepper
  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 6 6cloves garlic, minced
  • 2 tbsp 2tbspfinely grated fresh ginger
  • 3/4 tsp 3/4tspfive-spice powder
  • 1 cup 1cupsodium-reduced chicken broth
  • 1/4 cup 1/4cupChinese rice wine or sherry or water
  • 2 cups 2cupspearl onionpearl onions, (one 10 oz/284 g pkg), peeled
  • 2 tbsp 2tbspcornstarch
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Sprinkle 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 Information Per serving: about

cal 282 pro 25g total fat 16g sat. fat 5g
carb 8g fibre 1g chol 79mg sodium 149mg

% RDI:

calcium 4 iron 9 vit C 5 folate 5
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