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!
Congee with pork belly, century eggs, and crullers (or what I like to call “Jook!”)
Have you ever had Congee before? I love it! Reminds me of food my mom and grandma would make for me growing up. Congee is similar to porridge, so I guess it’s basically a rice porridge. You can add lots of different flavors to your porridge depending on what you like. I have always grown up eating congee with usually some sort of pork meat and when we had it, century eggs! I love love love century eggs! I know it looks a little daunting and maybe a bit scary if you didn’t grow up eating something like this but I promise you it is yummy. No, it’s really not a century old, simply put, it’s a preserved egg and a chemical reaction causes it to turn from the normal egg color to this. Here’s a link to a wiki site to further explain the century egg if you’re interested. The egg is just so good.
I was always a little nervous about posting something like this since not everyone will think this is one of the best things in the world but thanks to Jeannie over at Goddessofscrumptiousness and her photographic depiction of the century egg, it made me feel a little less anxious to post something so “strange!” =)
Anyways, my second favorite part of congee is the crullers!! We always toast them up and then slice them into pieces to dunk into our congee. I like to top mine with scallions, fried red onions, and white pepper. If you like it to have a little kick you could also add in Sriracha.
This is definitely a meal that I always had when I was sick. I guess it was my chicken noodle soup for those days that I wasn’t feeling well. If you ever get a chance to eat or order congee, you should definitely give it a try.
Packaged udon noodles with a chicken meatball, scallions, and of course Sriracha. I am poor after my dining out food binge yesterday so this is the result of that. You can always dress up packaged ramen for a really great meal. Yes there’s a lot of sodium but times are tough and ramen is just comfort food for me. Eating it reminds me of my grandpa. :o) When I was younger he would always make this for me whenever I asked.
Salsa, cheese, scallions in oil all for pork fajitas
Pork Ramen Bowl with pulled pork, pork belly, poached egg, fishball, nori, scallion, and pickled vegetables @ Ejay Rin
- iPhone picture modified by Instagram
Some of the ingredients for the yummy sweet and sour glaze.
Sweet and sour glaze before becoming a glaze. :)