Slow Cooker Chinese Hacked Pork With Noodles Recipes

Steps:

• Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker. In small bowl, stir together 1 tablespoon of the soy sauce, the hoisin sauce, tomato sauce, sugar, gingerroot and garlic. Pour over pork.
• Cover; cook on Low heat setting 3 hours 30 minutes. Remove pork from slow cooker to large bowl; let stand 10 minutes. Pour cooking liquid through strainer into separate bowl; cover to keep warm. Shred pork, using 2 forks; cover to keep warm.
• Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, the vinegar and sesame oil. Increase heat setting to High. Cover; cook 10 minutes.
• Meanwhile, cook noodles as directed on package. Turn slow cooker off. Add carrots, onions, cilantro leaves, shredded pork and cooked noodles; toss to coat. Sprinkle individual servings with peanuts and chopped cilantro. Serve with lime wedges.

Steps:

• 1. Whisk soy sauce,honey,hoisin,garlic, ginger, five-spice powder and red pepper flakes together in a small bowl.Place in a resealable plastic bag and add pork. Seal. Turn and shake to coat meat. Refrigerate overnight. Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• 2. Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl,stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute. Shred pork into large pieces with two forks. Stir in sauce. Spoon over noodles. Garnish with scallions and serve with steamed snow peas if desired.

Steps:

• Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).
• Transfer the pork to a platter, cover lightly, and let rest 15 minutes. Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slice the meat and serve warm or at room temperature with noodles and the sauce on the side.

Steps:

• Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.
• Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
• Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
• Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.