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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.

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servings: 5

total time: 7 hours

added on 03/26/2024

recipe by: Frankie

INGREDIENTS

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

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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 garlic powder, ground ginger, 1 1/2 tsp salt, and 1/2 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, 8 to 10 minutes, 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, soy sauce, and 1/4 cup water to the saute pan. Use a wooden spoon or spatula to scrape any stuck on bits 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.
Use a slotted spoon to transfer the pork from the slow cooker to a large serving bowl, leaving any liquid in the slow cooker.
In a small bowl mix together the 1 TBSP cornstarch and 2 TBSP of cold water until well combined then stir the cornstarch mixture into the liquid in the slow cooker until thickened.
Taste the sauce and season with salt & pepper if needed then pour the sauce into the bowl over the pork.
RICE:
Stir the 1 1/2 cups of uncooked rice, 2 1/4 cups of water, and 1/4 tsp of salt in a large saucepan over medium-high heat and bring to a boil.
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.
KEEPING THE LID ON, turn off the heat and let the rice sit, WITHOUT REMOVING THE LID, for 15 more minutes.
Fluff the rice with a fork then serve the rice with the pork and sauce.