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Slow Cooker Chopped Chinese Pork Salad

Slow Cooker Chopped Chinese Pork Salad


  Prep Time: 30 Cook Time: 8 hours Method: Slow Cooker

Description

      Pork loin is cooked until tender in your slow cooker and then tossed with shredded cabbage, cilantro, green onions, cashews, quinoa and a homemade sesame dressing. This is a perfect summer recipe and it can be made ahead of time.

Ingredients

For the pork:

    2 lbs pork loin, quartered
    1/2 cup water
    1/4 cup tamari or low sodium soy sauce
    1 Tbsp sesame oil
    1 tsp garlic powder
    1 Tbsp fresh ginger, grated
    1/2 tsp Chinese 5 spice powder
    1 Tbsp brown sugar




For the Salad

    1 1/2 cups cooked quinoa
    1 lb shredded or chopped cabbage (I used 3/4 green cabbage and 1/4 purple cabbage)
    1 large carrot, grated or chopped
    2 green onions, chopped
    1/3 cup cashews, chopped
    2 Tbsp Tamari sunflower seeds (optional)
    1/3 cup chopped cilantro

For the dressing

    1 Tbsp fresh lime juice
    1 Tbsp soy sauce
    1 1/2 tsp rice vinegar
    1 1/2 tsp sesame seeds
    1 tsp sesame oil
    1 tsp sugar
    1/4 tsp salt
    1/4 cup vegetable oil

Instructions

    Make the pork: place the quartered pork in the bottom of slow cooker. In a small bowl combine the water, tamari, sesame oil, garlic powder, ginger, Chinese 5 spice powder and brown sugar. Stir until smooth. Pour over the meat. Cover the slow cooker and cook on low for 8 hours.
    Prepare salad ingredients: If you aren’t serving right away read below for “if serving later” directions. While the pork is cooking chop up everything for the salad and place in a large bowl. If you need to cook the quinoa, you can do that now.
    Prepare the dressing: Whisk all of the salad dressing ingredients together and set aside.
If serving immediately: Toss the pork and the dressing in with the salad and toss until dressing coats the cabbage. Serve. If serving later: you’ll want to keep things separated. Leave the cashews and sunflower seeds out of the cabbage mixture until right before serving. Don’t add in the quinoa or pork until right before serving. When ready to eat, toss everything together with the salad dressing.


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