Seven Flavor Slow-Cooked Pork

Name: Seven Flavor Slow-Cooked Pork
Prep time: 10 h
Cook time: 2 h
Total time: 12 h
Yield: 6 serving(s)
Ingredients: 3 lbs boneless pork loin or 3 lbs pork butt, trimmed; 1 cup yellow onion, chopped; 1/3 cup chinese rice wine or 1/3 cup dry sherry; 2 tablespoons regular soy sauce; 2 teaspoons dark soy sauce; 6 bay leaves; 1 1/2 teaspoons turmeric powder; 1/2 teaspoon white pepper; 1/2 teaspoon Chinese five spice powder; 3 tablespoons oil; 3 cups water; 1/4 cup chinese rice wine or 1/4 cup dry sherry; 1 tablespoon cornstarch, dissolved in; 2 tablespoons water

Submitted by NavyDoc13

"This is a nice juicy pork recipe bursting with flavors of signature Chinese spices. A traditional dish not usually found in American-Chinese restaruants. For stove top cooking, follow the reciepe as is. For crockpot cooking, no marinating is need. Just combine pork with marinade along with 1 1/2 cups of water and set to cook for 6-8 hours."

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Ready In:: 12hrs
Ingredients:: 14
Serves:: 6

ingredients

3 lbs boneless pork loin or 3 lbs pork butt, trimmed
1 cup yellow onion, chopped
¹⁄₃ cup chinese rice wine or 1/3 cup dry sherry
2 tablespoons regular soy sauce
2 teaspoons dark soy sauce
6 bay leaves
1 ¹⁄₂ teaspoons turmeric powder
¹⁄₂ teaspoon white pepper
¹⁄₂ teaspoon Chinese five spice powder
3 tablespoons oil
3 cups water
¹⁄₄ cup chinese rice wine or 1/4 cup dry sherry
1 tablespoon cornstarch, dissolved in
2 tablespoons water

directions

In a ziplock bag, combine onions, 1/3 cup rice wine, soy sauces, bay leaves, tumeric, pepper, and 5-spice. Mix well and add pork, turning to coat. Marinate in refrigerator over-night, turning once.
Remove the pork from the marinade. Set marinade aside.
Pat the pork dry with paper towels. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Place the meat fat side down in the wok and cook, turning as necessary until brown on both sides, about 2 minutes per side then remove from wok.
Discard pan drippings. Add the reserved marinade and water to the wok. Bring to a boil then adjust the heat so the liquid is simmering. Return pork then cover the wok and simmer until meat is very tender, about 2 hours.
Lift the pork onto a carving board, reserving liquid in wok, and let it rest for 5-10 minutes then cut into slices about 1/4" thick.
Heat reserved liquid on high. While stirring, add remaining 1/4 cup rice wine and dissolved cornstarch. Cook for about 1 minute until sauce thickens.
Serving suggestions: Boil Chinese egg noodles. Top noodles with blanched mung bean sprouts, julienned carrots, julienned cucumbers, and a slice of pork with gravy. Also good with some Jasmine/white rice.

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Reviews

Made it in the crockpot and fell in love with it!

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RECIPE SUBMITTED BY

NavyDoc13

I'm currently serving in the Navy and work on a dialysis unit. My parents own a Chinese restaruant. I learned how to cook from both my parents and enjoy sharing the wonderful food with our family and friends.

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