Slow-Cooker Asian Pork Stew

Prep 25 min
Total 7 hr 25 min
Servings 8

Take slow cooker pork stew far east with Asian ingredients including water chestnuts, bamboo shoots and hoisin sauce. Ladled over rice, it's a complete meal.

By Betty Crocker Kitchens

Updated October 13, 2009

Ingredients

2

lb boneless country-style pork ribs, cut into 2-inch pieces
3

medium carrots, cut into 1-inch slices
2

medium onions, cut into 1-inch wedges
1

package (8 oz) fresh whole mushrooms, cut in half if large
1

can (8 oz) whole water chestnuts, drained
1

can (8 oz) bamboo shoots, drained
3/4

cup hoisin sauce
1/3

cup reduced-sodium soy sauce
4

large cloves garlic, finely chopped
1

tablespoon finely chopped gingerroot
4

cups water
2

cups uncooked long-grain white rice
2

tablespoons cornstarch
3

tablespoons water
1/3

cup lightly packed coarsely chopped cilantro

Steps

1

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots. In small bowl, stir together 1/2 cup of the hoisin sauce, the soy sauce, garlic and gingerroot; pour into slow cooker.
2

Cover; cook on Low heat setting 7 to 9 hours.
3

During last hour of cooking, in 3-quart saucepan, heat 4 cups water and the rice to boiling over high heat. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and water is absorbed.
4

Gently remove pork and vegetables with slotted spoon to large bowl; cover to keep warm. Skim any fat from liquid in cooker. Pour liquid into 1-quart saucepan. Stir remaining 1/4 cup hoisin sauce into liquid; heat to boiling. In small bowl, mix cornstarch and 3 tablespoons water; stir into liquid. Cook, stirring constantly, until thickened; pour over pork mixture and gently stir.
5

Sprinkle cilantro over stew. Serve over rice.

Hoisin sauce is often used in Chinese cuisine. The reddish-brown sauce, flavored with soybeans, garlic, chiles and numerous spices, tastes spicy and sweet.