Chinese Pork with Snow Peas

Here in the Kansas City area we are innately fans of barbecue. What's better than a pulled pork sandwich, a crock of smoky baked beans and some creamy coleslaw on the side? Unless maybe you're talking about pork ribs with a side of fries and dill pickles. Or for our Kosher friends (yes, we even have a Kosher BBQ festival) smoked turkey on a bun with a side of cheesy corn. Wait, this is not a barbecue post. Okay, I was saying we like our barbecue here. What if I told you there is a way to make a Chinese-style barbecue pork roast in the crock pot with "steamed" snow peas that can be served over the rice of your choice? Tell me more, you say. The secret is in the sauce, which includes Chinese hoisin. If you've never heard of hoisin (pronounced: hoy SIN), it’s basically Chinese barbecue sauce; a mixture of soy, red chiles, garlic, vinegar and sugar mixed together, bottled and available right on your grocery store's Asian foods aisle! Yep, right by the soy sauce. Pick up a jar of this incredible deliciousness, combine it with other pantry ingredients (I'm almost certain you have most of what you need hanging out in your pantry) to make a delicious sauce to pour over a pork loin. Braise said pork loin all day in the crock pot, then add snow peas at the very end while you cook the rice that will soak up the delectable sauce you've created. Dinner is done, and you’ll have yet another variation on “barbecue” to throw in your repertoire.

 

Chinese Pork with Snow Peas (adapted from oneperfectbite.blogspot.com)

2 lb. pork loin, trimmed of fat

1/4 c. honey

1/4 c. low sodium soy sauce

2 T. hoisin sauce

4 cloves garlic, minced

1 T. dried ginger

1 t. Chinese five spice powder

1/2 t. crushed red pepper

1 1/2 lb. snow peas, ends trimmed
Cooked brown or white rice for serving, if desired

Place the pork loin in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. In a medium bowl whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, five spice powder and crushed red pepper. Pour over the pork loin. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the pork to a shallow bowl along with half of the sauce and shred with two forks. Cover with foil and set aside. Turn the slow cooker to high and place the snow peas inside. Cover and cook for about 20 minutes, depending on how done you like them (I like mine pretty crisp) - this can be done while you cook the rice! Serve the pork and snow peas over rice with extra sauce drizzled over the top.

6 servings (257 calories each serving not including rice) according to my calculator on loseit.com