{Slow Cooker} Vietnamese Caramel Ginger and Chili Pork - 3 Servings
RECIPE
Serves 3 Per serving: 289 calories/11.9g total fat/2.4g saturated fat/15.4g carbs/33.5g protein/9.8g sugarPer serving if made with Truvia brown sugar: 269 calories/11.0 total fat/2.4g saturated fat/11.4g carbs/33.5g protein/3.8g sugar
INGREDIENTS
1 boneless pork loin (1 1/4 pounds), cut into 1 1/4 inch pieces1 small onion, chopped finely2 garlic cloves, crushed1/2 serrano chili pepper, chopped finely [I used 1/2 jalapeño, chipped finely]1 1/2 teaspoons grated fresh ginger1 teaspoon fish sauce [I used Worcestershire sauce] 8 teaspoons cup reduced sodium soy sauce1 1/2 teaspoons canola, peanut or avocado oil1/3 cup reduced sodium chicken broth2 tablespoons firmly packed dark brown sugar or 1 tablespoon Truvia brown sugar1 stick fresh lemongrass [2 inches], halved, bruised1 star anise 1/2 cinnamon stick1 strip lime peel [2 inches]1 tablespoon lime juice1 green onion, thinly sliced2 tablespoons roasted unsalted peanuts1/2 additional serrano chili pepper, thinly sliced [I used 1/2 jalapeño] Combine pork, yellow onion, garlic, chili pepper, ginger, fish sauce and half the soy sauce in a large bowl; toss to coat pork. Heat oil in a large frying pan over high heat; cook pork, in batches, stirring for 10 minutes or until well browned. Transfer to a 5-quart slow cooker. Add the remaining soy sauce, broth, sugar, lemongrass, star anise, cinnamon stick and lime peel to cooker. Cook, covered, on low, for 4 hours. Discard lemongrass, star anise, cinnamon stick and lime peel; stir in juice. If desired, recipe may be frozen at this point. Serve pork topped with with onions, peanuts and sliced chili pepper.