As you may have noticed, I have not blogged much in the last year... forgive me, I am working full time and am in grad school, so I have very little time to cook and blog! I've been eating very simple tofu kale salads that serve my most immediate need: to fuel my brain, but not necessarily to indulge my creative urges to cook and enjoy a delicious meal. I was talking to my sister about how I never have time to cook and she suggested that I get a crock pot to make easy, but warm and comforting meals during the busy semester. Well, of course I have not had the time to buy a crock pot, but luckily my sister got me one for Christmas! The first dish I attempted to make was Chinese style slow cooked pork for Christmas dinner. I found a great recipe online, bought a hunk of pork and put everything into the pot on Christmas morning, turned it on low and left for the day. I went to Glide Memorial Church for a joyful and soulful Christmas service, saw the Nelson Mandela movie, and then by the time I came home, there was a deliciously cooked piece of meat waiting for us! It turned out so well! I am very proud of myself as I'm usually intimidated by cooking meat, but I think this crock pot slow cooking thing is the way to go! I can't wait to try some lentil soup, chili, and honey sesame chicken in my crock pot! Enjoy this delicious dish!
- 2 lb pork sirloin center cut roast
- 1 cup of gluten free soy sauce/tamari
- 1 cup of gluten free chicken broth (I needed about 2 cups to fill my crockpot because it is a large one, but use 1 cup if you have a regular small crockpot)
- 1/3 cup of balsamic vinegar
- 3 tbs maple syrup
- 1 tsp sesame oil, plus a pinch of red pepper flakes
- 1 tsp of Chinese Five Spice
- 5 gloves of garlic, crushed
- 1 tbs of freshly grated ginger
- 2 scallions sliced
- 2 cups of sliced shitake mushrooms
- Olive oil, salt and pepper
- In a bowl (or tupperware if you want to let it marinate overnight), mix together all of the ingredients except the pork and mushrooms and let sit.
- Season the pork with salt and pepper, and leaving the string on, fry it in a pan coated in olive oil on medium/high heat for about 7 minutes on each side, or until golden/browned.
- Place pork and marinade into the crock pot and turn knob to "low" setting and let cook for about 7 hours.
- When you think the pork is close to being down (maybe 30 minutes before), throw in the sliced shitake mushrooms.
- When the mushrooms are tender and the pork can be pulled apart, turn off the crock pot and serve over rice and steamed bok choy, kale and snow peas!