I must say, I’ve always been a firm believer that every kitchen needs 5 basic things to deliver the goods. 1-pizza stone 2- rubber spatulas 3- stand mixer 4- cheese grater 5-saute and sauce pan. Yes, I know that’s 6 but you get the picture, I made the list so I can bend the rules!
And now I am making Gina history here by adding a 6th item: The Slow Cooker. Dang, this machine has had me smiling for months now! As a gal who rarely had a slow-cooked meal growing up, I find myself scouring the internet for new SC meals.
I am picky though with the recipes I try. I find that the ones where you have to brown stuff first are pointless. If I wanted to brown something and dirty a pan, I would have done that at dinner time. I want a meal I can throw into the magic machine, come home 8 hours later, and almost fall over from the aroma.
Sounds like a tough job to do I know but in the past year or two, I’ve found some ridiculous recipes that have me almost hugging my Slow Cooker. Click here, here , here, and here for them. Oh yeah and this one! Imagine taking the lo mein from your favorite Chinese takeout place and elevating it 10 times! Seriously, it was fork-twirling bliss! Which leads me back to why I wanted to hug my Slow Cooker…..weird?-yes, appropriate?- kinda, contagious?- I can only hope so! Enjoy…
Slow Cooker Asian Pork with Noodles & Broccoli
Slightly adapted from: Real Simple
OBJ: TCW be able to make an at-home version of pork lo mien
1/3 C hoisin sauce
2 TBS soy sauce
2 TBS cornstarch
2 TBS chopped fresh ginger
2 cloves garlic, chopped
1 tsp canola oil
1 tsp sesame seeds
¼ tsp allspice
2 ½ lb boneless pork shoulder or butt
1 lb thin spaghetti
1 bunch broccoli, cut into florets
2 TBS rice vinegar
1. In a 4 to 6 quart slow cooker, combine the hoisin, soy sauce, cornstarch, ginger, garlic, canola oil, sesame seeds, allspice, and ¾ C water with a whisk
2. Add the pork and turn to coat (I turned it a few times to make sure it was well-coated)
3. Cover and cook until the pork is very tender, on low for 10 to 12 hours (FYI: directions say to cook on low for 7 to 8 hours or high for 5 to 6. I was going to be out for much longer so I cooked it for just under 12 hrs, it was still great)
4. Twenty minutes before serving, cook the spaghetti according to the package directions, adding the broccoli during the last 2 minutes of cooking. Drain well
5. Using 2 forks, shred the meat. Add the vinegar and mix well to combine. Add the drained noodles and broccoli right into the slow cooker and toss very well.
6. Spoon into bowl, sprinkle with additional sesame seeds and enjoy!