Asian Braised Pork

porkThis recipe is from the April 2011 issue of Woman’s Day magazine. It is really good. It makes 4 generous servings.








Asian Braised Pork

1/4 cup low-sodium soy sauce
1/2 teaspoon ground allspice
1/4 teaspoon crushed red pepper
1/4 cup, plus 1 tablespoon brown sugar
1 (2-inch) piece fresh ginger, half thinly sliced and half grated
2 1/2 pounds boneless pork shoulder,  trimmed and cut into 2-inch pieces
1 cup long-grain white rice
1/4 cup  rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced

In a 5- to 6-quart slow cooker, combine the soy sauce, allspice, red pepper, 1/4 cup of the brown sugar and the sliced ginger. Add the pork and toss to coat. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.

Thirty minutes before serving, cook the rice according to package directions. In a large bowl, whisk together the vinegar, the remaining tablespoon brown sugar, the grated ginger, and 1/4 teaspoon each salt and pepper. Add the cucumber and onion and toss to combine.

Spoon the pork over the rice and serve with the cucumber salad.

Per serving – Calories: 641, Total Fat: 16g, Sat. Fat: 6g, Carbs: 64g, Fiber: 2g, Protein: 56g

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