Real Simple has become one of my favorite magazines in the past year. In every issue I find all sorts of wonderful tips, cute styling ideas, and amazing recipes. I cannot even begin to tell you all of the wonderful meals that I have cooked using this magazine. Even better, not once have any of them been bad. Since the February issue, I have cooked this Asian Pork Shoulder recipe at least five times. If you like a little bit of spice, you have to make this meal!
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1-2 Tbsp. chili-garlic sauce
1 Tbsp. grated fresh ginger
1 tsp. Chinese 5-spice powder
2 1/2 lbs. pork shoulder, trimmed fat, cut into 2-inch pieces
1 cup long-grain white rice
1 head bok choy, thinly sliced (8 cups)
2 scallions, sliced
In a 4-6 quart slow cooker, combine soy-sauce, sugar, chili-garlic sauce, ginger, 5-spice powder, 1/2 tsp salt, 1/4 tsp pepper. Add pork and toss to coat. Cook, covered, until the pork is tender, on high 4 to 5 hours or low 7 to 8 hours. Twenty-five minutes before serving, cook the rice according to the package directions. Meanwhile, skim off and discard fat. Gently fold in the bok choy and cook, covered until heated though, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.
*5-spice: cinnamon, cloves, fennel seed, star anise, szechuan peppercorns