This is a good recipe for a hot day when you have random vegetables you want to use up. You can use, say, some summer squash chunks, a few green beans, and part of a leftover onion. It cooks in the slow-cooker, so it doesn't heat up your house. You serve it over short-grain rice and have a cucumber ginger salad on the side.
In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, the 1/3 cup of the brown sugar and the 2 Tbsp ginger. Add the pork and toss to coat. Cover and cook on high for 3 hours.
Add random vegetables and toss to coat. Cover and continue cooking on high 2-3 more hours, until meat and vegetables are done.
Mix the cucumber, onion and the 1 1/4 tsp salt in a serving bowl. Let sit for an hour, then drain all the water you can from them. Then add the the rice vinegar, the 1 Tbsp brown sugar, the 1 tsp ginger, and chill till the rest of the meal is ready.
Thirty minutes before serving, cook the rice according to package directions.
When the pork and vegetable mix is done, serve it over the rice and serve the cucumber salad with it.
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 22.9mg||1 %|
|Potassium 1170.1mg||31 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 65.5g|
|Protein 8.1g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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