Prep 20 mins
Cook 8 hrs
The perfect base for Lettuce pork bundles or Moo Shu Pork. Another tasty and easy recipe from Thai Cooking & More Note: if you prefer sweet to spicy then substitute hot chili paste with a chili garlic sauce.
- 3 lbs boneless pork sirloin roast
- 1⁄2 cup soy sauce
- 1 tablespoon hot chili paste, I prefer Sombel Oelek
- 2 teaspoons fresh ginger, minced
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 teaspoons dark sesame oil
- Slow Cooker Directions:.
- Cut roast into 2 to 3 inch chunks. Combine pork, soy sauce, hot chili paste and ginger in slow cooker; mix well. Cover and cook on LOW 8 to 10 hours or until pork is fork tender. (if you're in a hurry - cook on HIGH for 4 to 5 hours though it's better done on LOW).
- Remove roast from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.
- Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.
- Ideas to use meat filling with:.
- Spicy Asian Pork Bundles - place 1/4 cup pork filling into large lettuce leaves (butter lettuce works well). Wrap to enclose. Makes about 20 bundles.
- Moo Shu Pork - Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.
This was a fabulous new addition to our recipe rotation for week night meals. Next time I will reduce the Sombel Oelek by 1/2 to cut back on the heat and to make it more acceptable for my youngest eaters. I made mine Mu Shu - esque by serving on tortillas topped with broccoli slaw and bean sprouts sauteed in sesame oil. Next time I might also add mushroom to the vegetable mixture.