Slow Cooker Asian Pork Stew Recipes

SLOW-COOKED PORK STEW

Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

ASIAN SLOW COOKER PORK

Asian Slow Cooker Pork image

Asian slow cooker recipes are a favorite in our home, and this one is perfect for fall and winter evenings. A pork roast cooks all afternoon with sweet onions, honey, soy sauce and ginger for fabulous flavor. The aroma fills the house with a scent that cries out, 'Welcome home!' -Sheree Shown, Junction City, Oregon

Provided by Taste of Home

Categories Dinner

Time 4h55m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 large onions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless pork loin roast (3 pounds)
1 tablespoon canola oil
3 bay leaves
1/4 cup hot water
1/4 cup honey
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice
2 tablespoons sesame seeds, toasted
Sliced green onions, optional

Steps:

Place onions in a 5-qt. slow cooker. Mix garlic, salt and pepper. Cut roast in half; rub with garlic mixture. In a large nonstick skillet coated with cooking spray, brown pork in oil on all sides. Transfer to slow cooker; add bay leaves., In a small bowl, mix hot water and honey; stir in soy sauce, vinegar and spices. Pour over pork. Cook, covered, on low for 4-5 hours or until meat is tender., Remove pork from slow cooker; keep warm. Discard bay leaves. Mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened, stirring twice., Coarsely shred pork into bite-sized pieces; serve with sauce over rice. Sprinkle with sesame seeds and, if desired, green onions.

Nutrition Facts : Calories 203 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 342mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CROCK POT CHINESE PORK STEW

Crock Pot Chinese Pork Stew image

This Crock Pot Stew is easy to make and allows the meat to become very tender while cooking. It has a Chinese taste due to the fish sauce and goes great with rice.

Provided by ChrisI

Categories Stew

Time 3h40m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

1 -2 lb pork, cubed inch size pieces
1 1/2 cups carrots, cut (larger pieces)
1 -2 medium onion, cut into small pieces
2 cups bok choy, cut
2 cups Chinese cabbage, cut
5 ounces mushrooms, sliced
1/2 cup water
2 tablespoons cornstarch (or more)
2 pieces orange rind, 2 to 3 inches long
1/4 teaspoon chili pepper (to taste)
1 teaspoon ground ginger (or to taste, may be fresh ginger - 1/2 tsp)
2 garlic cloves, chopped
2 tablespoons white wine
1/4 cup brown sugar
2 cups chicken stock
5 drops fish sauce
1/4 cup soya sauce
3 tablespoons oil

Steps:

Brown pork and 1/2 garlic in 1 1/2 Tb oil about 7 mins, add to Crock Pot.
Brown onion and remaining garlic and ginger in 1 1/2 Tb oil approx 6 minutes.
Add 2 cups chicken stock to onions and garlic.
Combine brown sugar, soya sauce, white wine and 5 drops of Fish Sauce, add to onions and garlic, cook for 5 minutes.
Put carrots in Crock Pot.
Add orange rind and chile peppers to piece of gauze, tie with floss or string and add to Crock Pot.
Add onions, garlic and sauce to Crock Pot.
Add Corn Starch and 1/2 cup water to Crock Pot (corn starch and water may be increased to ensure a thicker sauce).
Add mushrooms, Chinese cabbage and Bok Choy about 1/2 hour or less till finished cooking.
Discard the orange rind and peppers before adding the veggies.
This meal can cook away at low heat for 3 to 4 hours. The meat will be very tender. Try not to add the mushrooms, Boc Choy and cabbage to soon.
Goes great with rice.

Nutrition Facts : Calories 677.8, Fat 30.7, SaturatedFat 7.5, Cholesterol 134.8, Sodium 1792.5, Carbohydrate 44.2, Fiber 4, Sugar 26.8, Protein 54.6

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