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Slow Cooking Thursday – Five-Spice Pork Roast

Posted Feb 04 2010 6:42am

Slow Cooker Five-Spice Pork Roast

Head over to Sandra’s for Cooking Thursday.  Today she has a recipe for Bifanasher favorite Portuguese food.  It’s a naturally gluten free recipeas long as you use a gluten free bunof course.  Instead of the buttertry a bit of coconut oil or Earth Balance Buttery Sticks to make dairy free.

Five-Spice Pork Roast

3 to 4 lb pork roast (I used a boneless one)trimmed of extra fat

1 1/4 cups gluten-free chickenturkey or beef broth (what you have on hand) or a combination of 3/4 cup gf broth and 1/2 cup white wine

3 Tablespoons gluten free soy sauce

2 Tablespoons toasted sesame seeds

1 1/2 Tablespoons five-spice powder

2 cloves garlicminced

*

1/4 cup chickenturkey or beef stock (what you have on hand)

3 Tablespoons corn starch or tapioca starch

1/4 cup thinly sliced green onions

*

In a large skillet over medium-high heatbrown the pork roast.  You are not cooking the porkjust browning the outside of it.  This isn’t totally necessarybut I like the color and flavor it gives the dish.  Put pork in slow cooker.

Mix the next 5 ingredients together and pour over roast.  Cover slow cookerand cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving plattercovering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with green onions and the 1/4 cup stock mixed with the starch.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roastdrizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze before cooking: Put first six ingredients in a large freezer bag.  Remove as much air as possible and mix around ingredients until pork roast is coated well.  Put last 3 ingredients into a small freezer bagremoving as much air as possible.  Put both bags into a single large freezer bag.  Remove as much air as possiblelabelfreeze.

To serve:  Thaw.  Place contents of large bag in slow cooker.   Cover slow cookerand cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving plattercovering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with the contents from the small bag.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roastdrizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze after cooking: Allow to cool.  Slice pork roast.  Add sauce to pork.  Place in freezer container.  Remove as much air as possiblelabelfreeze.  To serve:  Thaw and heat until warmed through.

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