Spicy Asian Pork Filling
Cook Time 8-1/2 to 10-1/2 hours
Prep Time 15 to 20 minutes
YIELD Makes 5-1/2 cups filling
|1||boneless pork sirloin roast (about 3 pounds)|
|1/2||cup tamari or other soy sauce|
|1||tablespoon chile garlic sauce or chile paste|
|2||teaspoons minced fresh ginger|
|2||teaspoons dark sesame oil|
Slow Cooker Directions
- Cut roast into 2- to 3-inch chunks. Combine pork, tamari sauce, chile garlic sauce and ginger in slow cooker; mix well. Cover; cook on LOW 8 to 10 hours.
- Remove pork from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.
- Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered, on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.
Moo Shu Pork
Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.
Spicy Asian Pork Bundles
Place 1/4 cup pork filling into large lettuce leaves. Wrap to enclose. Makes about 20 bundles.
This recipe appears in: Asian
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