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!!!

Everything But The Kitchen Sink Fried Rice

Need a way to clean out the fridge for people who won't eat leftovers?  Fried Rice is my new answer.  We had pieces of grilled meat like steak chicken and pork, and I had a ton of random veggies.  Some things were from restaurants but much of it was leftover from our grilling last weekend!  I went to the store and bought some sugar snap peas, and a can of "Fancy Vegetables" from the Asian section, just to make it a little more authentic.  You can pretty much throw anything you want in here, but this is what I did.

peppers, diced

onions, diced

mushrooms, sliced

sugar snap peas, cut diagonally

asparagus, chopped

green beans, chopped

zucchini, diced

cooked chicken, roughly chopped

cooked steak, roughly chopped

pork, roughly chopped

1 can "fancy vegetables"(I used La Choy brand), drained

3 cups cooked brown rice

2 eggs, slightly beaten

dark sesame oil

pineapple teriyaki marinade

Add sesame oil to a pan and heat over medium high heat.  Add about 1/4 teriyaki sauce, and a few dashes of soy.  Then add raw vegetables and saute til crisp.  Then add any vegetable that have been previously cooked, or grilled.  Along with the cooked veggies, add meat.  Saute all together until warm.  Add can of fancy veggies, and brown rice.  Stir until combined.  Make a well in the rice mixture, and add beaten eggs.  Let eggs sit until cooked through, then combine with rice mixture.

  

THE VERDICT:

That's all there is to it.  My hubby loves egg rolls, so I bought some frozen to serve with this.  Other than the egg rolls, this is a very healthy dish!  I could eat this everyday!