Oh my! This recipe was a huge hit! Jenan declared it the best pork she has eaten made by me. I have a ton of good pork recipe. I do have to agree with her though. We only have one serving left, and Patrick got to take for lunch. Lucky Duck! Or should I say “Lucky Porker”
The recipe used two new ingredients or new to me – Chinese 5-Spice
Powder and Fish Oil. I am not a fan of fish.
While you read my blogs you will notice that I don’t post fish recipes.
I like shrimp and scallops but that is it.
But meals with shrimp or scallops, I order from restaurants, because I haven’t
mastered cooking them without them being tough.
The 5 Spice smells so fragrant and reminded me of cookie baking, since
it is blend of anise, cinnamon, ginger, star anise and cloves. I was nervous about the Fish Oil, but I
couldn’t taste in the pork. Both items I
would use again. Not so scary any more.
The only change I would do next time is shred the pork like
the recipe says, and let it cook one hour more. That way the pork can soak up
the sauce! I also might try the recipe substituting
chicken boneless, skinless breasts and thighs.
We eat a lot of chicken!
Here is the delicious recipe:
http://www.thestayathomechef.com/2014/12/slow-cooker-chinese-bbq-pork.html
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