Slow Cooker Asian Style Pork - First Way: Over Egg Noodles with Spinach, Mushrooms, and Onions
Okay, so I needed a sort of cost efficient meal that would last at least 3 days. So I decided on a slow cooker pork recipe because I can use the shredded pork over a course of like four days and do something different with it each day. I came across a recipe that I really liked that inspired this idea. My inspiration came from SkinnyTaste once again. Then because I couldn’t find a five spice blend at my normal grocery store (I didn’t want to go to the Asian grocery store), I ventured off onto Google to find a different Asian flavored slow cooker pork recipe hoping to come across something that didn’t include five spice. I wasn’t that successful but this second recipe did wow me and I love these flavors so I decided to use this recipe (minus the five spice blend) and incorporated how SkinnyTaste puts her meal together.
I wasn’t surprised that this dish was going to be pure gold! As soon as I came home from work, I didn’t even need to imagine how delicious this would be, the smell alone was awesome! It was freaking yummy! Try it out!
Recipe for the sauce I ended up using found on the MyRecipes website my changes or adaptations are italicized.
This next part I used SkinnyTaste’s recipe for inspiration and for what to do with the veggies.
I removed the pork from the slow cooker and let it rest in foil. I put an 8oz container of baby bella mushrooms into the slow cooker along with sliced red onions. I let this cook on high for 20 minutes while I shredded the pork.
I cooked two servings of whole wheat egg noodles and right before draining the egg noodles I put a few handfuls of spinach in and cooked it for a few seconds. I then took some of the egg noodles/spinach and tossed it in with a bit of sauce from the slow cooker to get a good coating.
I topped the egg noodles/spinach with the shredded pork, the mushrooms/onions, and garnished with scallions and sriracha!
Egg noodles, Vietnamese cha, and Chinese broccoli with oyster sauce, sesame oil, vinegar, and of course sriracha.
1st pic: egg noodles before stirring in the sauce — 2nd pic: egg noodles after sauce
My attempt at making char siu bao. This brings back lots of memories of making baos with my grandma when I was younger. I remember her making it and always asking me to help. My most important job was to cut the paper liners for her! I loved doing it. She would always let me help with rolling out the dough for the meatballs too. Unfortunately she is getting old and isn’t able to make food the way she used to because making things from scratch is just too much work for her now. I need to get all of her recipes! She’s a fabulous cook and even if I get her recipes, I’ll never be able to make it as delicious as she does. She’s just awesome.
I used the leftover pork roast from earlier in the week to make the filling. I did not have red food coloring so my char siu is not red. :( But it was yummy regardless. It took a lot of work! I can see why my grandma can’t make these anymore. It took me forever (probably more than half the day) and I only made 12, she was able to make over 24 in no time!
Anyways, check out my pictures.
Roast pork leftovers diced. Dough just roughly mixed.
Dough that needs to rest.
Dough that needs kneading.. hah.
Dough ready to be rolled and filled.
Dough just stuffed and filled. Mine were no where near as pretty as what my grandma would make.
Another shot of my uncooked pork buns.
Out of the steamer and still not as pretty as my grandma’s.
^My char siu pork filling minus the red food coloring. The filling was sauteed with onions and a sauce before filling. But the red food coloring would have been perfect, I forgot to pick it up during my grocery trip. But they were still delicious! I had one and my brother had one. He claims they were really yummy! I agreed. :) So yay!
Penne Bolognese .. with mushrooms, tomatoes, red onions, and bok choy. Yes, bok choy. It was the only greens I had in the house, so I figured this would do since my next grocery trip is tomorrow. It was an unexpected surprise as the bok choy was actually really tasty in the pasta. :)
Pulled pork steamed “buns” with kim chee @ Ejay Rin
- Taken on iPhone
Vietnamese Porkchops w/Broken Rice… YUM! @Pho So 1