Ask your supermarket butcher to tie the pork loin roast for easy handling.
Makes: 6 servings
Prep: 15 mins
Cook: 3 hrs 30 mins
- Cooking spray
- 1 boneless pork loin roast (about 3 pounds), tied
- 1 10 ounce jar duck sauce or hoisin sauce (about 3/4 cup)
- 3 cloves garlic, smashed and peeled
- 2 tablespoons grated fresh ginger
- 1 tablespoon chili paste
- 1 tablespoon rice wine or rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons dark sesame oil
- 4 teaspoons cornstarch
- 2 scallions, white and light green parts only, thinly sliced on the diagonal
- 1/3 cup chopped cilantro
- Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the duck sauce, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork.
- Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160 degrees , 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface.
- Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.
- Louis Tete Moulin-a-Vent 2005 (France)
- Look for duck sauce and chili paste in the Asian foods aisle.