Wednesday, June 3, 2009

Hoisin Pork Roast

This is a dish I made a couple years ago, and when I returned home from work late one night it was completely devoured.  So I asked my husband if he ate 3 lbs of pork loin on his own?  He then explained to me how great it was.  Still this didn't make sense, the boy can't eat 3 lbs in one setting.  He then told me he also had to work late, so he ran home grabbed the crock pot, and took it to work, for all to enjoy.  Which was fine, but after everyone told me how good it was I felt like I missed out.  Well I kinda forgot about this recipe until yesterday.  So I threw the pork loin in the crock pot in the morning and let it work its magic.  Let me tell you, THIS IS SO GOOD!  The recipe is from an old Everyday with Rachael Ray Magazine.

cooking spray
1 boneless pork loin (3 lbs.), tied
1   10oz. jar of hoisin or duck sauce
3 cloves garlic, smashed and peeled
2 T. fresh grated ginger
1 T. chili paste
1 T. rice wine or rice wine vinegar
1 T. soy sauce
2 tsp. dark sesame oil
4 tsp. cornstarch
2 scallions, thinly sliced
1/3 cup chopped cilantro

  1. Spray the slow cooker with cooking spray and add pork roast.  In a small bowl combine hoisin, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil.  Whisk in corn starch.  Pour sauce over the pork.
  2. Cover the slow cooker and the roast until fork tender or 160 degrees.  Which is about 3 1/2 hours on high heat and 8 hours on low.  Transfer the pork to a platter, cover with foil, and let stand for 10 minutes.  Pour the cooking liquid in a bowl and let stand for 10 minutes, then skim any fat from surface.
  3. Slice the pork and arrange on a platter.  Sprinkle the scallions and cilantro on top.  Serve the Asian sauce on the side.

THE VERDICT:  Very tasty, a little spice, but great!!!  If cooking on low heat start to check the temp around 6-7 hours, mine was done in about 6 1/2 hours.  ENJOY!!!