Slow Cooker Garlic and Ginger Pork

An Asian inspired dish consisting of cubed pork shoulder slow cooked with onion, soy sauce, crushed red pepper, and a good amount of ginger and garlic then served over steamed jasmine rice.

servings: 4

total time: 7 hours

recipe by: Frankie

Ingredients

2 pounds pork shoulder, cubed
1 tsp granulated garlic
1 tsp ground ginger
salt & freshly ground black pepper
1 TBSP plus 1 TBSP peanut oil
1 yellow onion, chopped
3 medium garlic cloves, minced
1 TBSP freshly minced ginger
1 tsp crushed red pepper flakes
2 TBSP soy sauce
2 TBSP cornstarch
RICE:
1 1/2 cups uncooked jasmine rice
2 1/4 cups water

CONVERSION CALCULATOR

Directions

Pat the cubed pork with paper towels to dry then place the pork in a large bowl.
In a small bowl mix together the granulated garlic, ground ginger, 1 tsp salt, and 1/4 tsp black pepper.
Sprinkle the spice mix over the pork then toss to coat.
Heat 1 TBSP of the peanut oil in a large saute pan over medium-high heat.
Spread HALF the pork in a single layer into the pan and cook, flipping occasionally, until the pork is well browned then transfer the pork to a 6-quart slow cooker.
Add the remaining 1 TBSP of peanut oil to the pan and brown the rest of the pork the same way then transfer that pork to the slow cooker as well.
Keep the saute pan over medium-high heat then add the onion, minced garlic, minced ginger, crushed red pepper, soy sauce, and 1/4 cup water to the saute pan. Use a wooden spoon or spatula to scrape any stuck on bits of pork from the bottom of the pan then scrape the contents of the pan into the slow cooker over the pork.
Place the lid on the slow cooker and cook on LOW for 6 hours.
In a small bowl mix together the 2 TBSP cornstarch and 1/4 cup of cold water until well combined.
Take the lid off the slow cooker and stir in the cornstarch mixture until well combined.
Continue to cook the pork in the slow cooker on LOW, without the lid and stirring occasionally, while you make the rice.
Stir the 1 1/2 cups of uncooked rice and the 2 1/4 cups of water in a large saucepan over medium-high heat. When the water begins to boil place a lid on the pan and reduce the heat to low. Simmer the rice, WITHOUT REMOVING THE LID, for 10 minutes then turn off the heat and let the rice sit, WITHOUT REMOVING THE LID, for 15 more minutes.
Taste the sauce and season with salt & pepper if needed.
Fluff the rice with a fork then serve the rice topped with the pork and sauce.