boneless pork loin roast (abt 3 lbs tied)
cloves garlic, smashed and peeled.
TB grated fresh ginger
TB chili paste
TB rice wine or rice wine vinegar
TB soy sauce
TSP dark sesame oil
scallions, white and light green part only, thinly sliced on the diagonal
cup chopped cilantro
1. Spray slow cooker with cooking spray and add the pork roast. In a small bowl, combine the duck sauce, garlic, ginger, chili paste, rice wine or rice vinegar, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork. 2. Cover slow cooker and cook the roast until fork tender and 160 degrees, 3 1/2 hours on high heat or 8 hours on low heat. Transfer pork to a platter, cover with foil and let stand for 10 minutes. Pour cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface. 3. Slice the port and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve Asian sauce on the side.