Slow Cooker Pork and Cab­bage

StarMetro Halifax - - DAILY LIFE -

In­gre­di­ents Serves 4 to 6

• 1 tbsp corn­starch

• 1/4 cup (60 ml) soy sauce

• 1/4 cup (60 ml) hoisin sauce

• 2 tbsp (30 ml) rice vine­gar

• 2 tbsp (30 ml) Worces­ter­shire sauce

• 1 tsp (5 ml) toasted sesame oil

• 4 green onions, white and green parts sep­a­rated, chopped

• 2 gar­lic cloves, chopped

• 1 tbsp fresh gin­ger, finely chopped

• 1 tsp (5 ml) sam­bal oelek, or to taste

• 2.2 lb (1 kg) bone­less pork shoul­der, fat re­moved and cubed

• 1 lb (450 g) Napa cab­bage, cut into 1/2-inch (1 cm) thick slices

• 1 1/2 lb (675 g) baby pota­toes

• 2 small Cort­land ap­ples, peeled, cored and diced

Di­rec­tions

1. In a slow cooker, com­bine the corn­starch, soy sauce, hoisin sauce, vine­gar, Worces­ter­shire sauce and sesame oil with a whisk. Add the white parts of the onions, gar­lic, gin­ger, sam­bal oelek and meat. Toss to coat well. Add the cab­bage, pota­toes and ap­ples.

2. Cover and cook on Low for 8 hours.

3. Stir, sprin­kle with the green parts of the onions and serve.

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