Slow Cooker Chinese Pork

By cindygwest

Ingredients

• 2 1/2 cups chicken stock
• 2 cups each carrots and celery, 1-inch pieces
• 1 medium red bell pepper, 1-inch pieces
• 3 medium potatoes, 1-inch pieces
• 2 1/4 pounds pork tenderloin, cubed
• 1 bunch scallions, separate green and white
• 1/4 cup soy sauce
• 3 T. Tawny or port wine
• 4 cloves garelic, minced
• 1 t. aniseed
• 1 T. rice vinegar
• 2 t. Chinese chile-garlic sauce
• 4 t. brown sugar
• 2 T. fresh minced ginger
• 1 cinnamon stick

Details

Servings 6

Preparation

Step 1

1. Line bottom of slow cooker with vegetables. Top wity pork and scallion whites. In medium saucepan, add stock, soy sauce, wine, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic. Bring to a simmer.
2. Pour over pork and vegetables. Add aniseed to stew. Nestle cinnamon stick into the stew.
3. Cover and cook 5 1/2 - 6 hours on low. Discard cinnamon stick. Remove any visible fat from the surface of the stew. If sauce is too thin, use a water/flour mixture to thicken, stirring until slightly thickened. Garnish with scallion greens.