Sweet and Spicy Asian Pork Roast

by kara on February 2, 2012

I’m on a slow cooker kick.   My last three posts have all been slow cooker recipes. Lately, Sundays have been crazy for us with hockey, yoga, errands, and housekeeping.  My slow cooker and rice cooker ( a new favorite kitchen appliance)  have been on auto-pilot.  I just love coming home to savory smells from the kitchen.  This dish was heavenly.  I’m certain that the addition of Chinese five spice powder amped up the aroma and flavor.  Courtland claimed it was “really good,” and Jack impressed me by handling the spiciness (washed down with a glass of milk).  I think you’ll like it too.

Sweet and Spicy Asian Pork Roast

Adapted from Real Simple Magazine, February 2010

1/2 cup soy sauce

1/2 cup water

1/2 cup brown sugar

1 Tbsp. Sriracha hot chili sauce

1 Tbsp. Chinese five-spice powder

1/2 tsp. Kosher salt

1/4 tsp. black pepper

2- 2 1/2 lb. pork loin, trimmed of fat

1 large head of bok choy, sliced

1 red pepper, chopped into large bite-size pieces

2 green onions, sliced

1 cup jasmine rice, cooked according to package directions


In a slow cooker, combine the soy sauce, water, brown sugar, Sriracha sauce, five-spice powder, Kosher salt, and black pepper.  Add the pork loin and spoon liquid on top of roast.  Cover and cook on low for 7-8 hours.  Add additional water and/or soy sauce as needed. When done, pork should fall off roast in pieces to your liking.

Add the bok choy and red pepper to the slow cooker and heat for 4-5 minutes.

Serve meat and vegetable mixture with jasmine rice and top with green onions.


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