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Spicy Asian Pork Filling for the Slow Cooker

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“The perfect base for Lettuce pork bundles or Moo Shu Pork. Another tasty and easy recipe from Thai Cooking & More Note: if you prefer sweet to spicy then substitute hot chili paste with a chili garlic sauce.”
8hrs 20mins
5 1/2 cups

Ingredients Nutrition

  • 3 lbs boneless pork sirloin roast
  • 12 cup soy sauce
  • 1 tablespoon hot chili paste, I prefer Sombel Oelek
  • 2 teaspoons fresh ginger, minced
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 teaspoons dark sesame oil


  1. Slow Cooker Directions:.
  2. Cut roast into 2 to 3 inch chunks. Combine pork, soy sauce, hot chili paste and ginger in slow cooker; mix well. Cover and cook on LOW 8 to 10 hours or until pork is fork tender. (if you're in a hurry - cook on HIGH for 4 to 5 hours though it's better done on LOW).
  3. Remove roast 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.
  4. 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.
  5. Ideas to use meat filling with:.
  6. Spicy Asian Pork Bundles - place 1/4 cup pork filling into large lettuce leaves (butter lettuce works well). Wrap to enclose. Makes about 20 bundles.
  7. 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.

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