Ingredients
- 2 tablespoons vegetable oil
- 4 pounds boneless pork shoulder, cut into 2-inch pieces
- 1 leek, trimmed, sliced
- 1 small onion, quartered
- 6 garlic colves, minced
- 2 large carrots, peeled, sliced 1/2-inch thick
- 1 cup sliced Chinese cabbage
- 2 cans (14 1/4 ounces each) chicken broth
- 1/4 cup low sodium soy sauce
- 1/4 cup sriracha hot chili sauce
- 1/4 cup hoisin sauce
- 2 tablespoons light brown sugar
- 4 star anise
- 4 pieces (1x3-inch) orange peel
- 2 dried chili red pepper
- 1 piece (1-inch) fresh ginger, peeled, grated
- 5 stalks bok choy, trimmed, sliced lengthwise
- Sliced bok choy, if desired
- Sriracha hot chili sauce, if desired
- Sliced limes, if desired
Directions
- In a large skillet over medium-high heat, heat oil. Add half of the pork. Cook until browned on all sides. Repeat with remaining pork. Place browned pork in slow cooker crock.
- Stir in leeks, onion, garlic, carrots, cabbage, chicken broth, soy sauce, sriracha hot chili sauce, hoisin sauce, brown sugar, anise, orange peel, chili pepper and ginger to crock.
- Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 8 to 8 1/2 hours until meat is tender. Remove anise, orange peel and chili peppers before serving. Stir in bok choy. Serve with extra sriracha sauce and sliced limes.
Serves: 8-10
