If you want to have a taste of the Far East without having to go “that far”, go ahead and indulge yourself in this wonderful dish that’ll satisfy your need to travel far and wide – for that night that is.
Ingredients:
1/2 cup soy sauce
1/2 cup dark brown sugar
1 tablespoon chili garlic sauce
1 tablespoon grated ginger
1 teaspoon five-spice
2 pounds pork shoulder, cubed
1 head bok choy
2 cups sugar snap peas
1/2 cup scallions, chopped
salt and pepper to taste
Directions:
Combine all ingredients except the scallions, sugar snap peas, rice and bok choy into your VitaClay slow & rice cooker. Mix well to coat pork.
Cover and cook on the "Stew" setting for 3 hours until pork is tender.
30 mins before serving cook your rice according to the package directions.
Skim off and discard any fat from the pork. Gently fold the sugar snap peas and bok choy into the pork and cook for an additional 5 min. Salt and pepper to taste.
Serve with rice and a sprinkle of toasted almonds.
