Let your crockpot do the cooking! Boneless pork, mushrooms, and Asian spices are slow cooked together and served over a mound of rice noodles. Low calorie but incredibly satisfying!
Happy Sunday! I hope that you had a lovely Valentine's Day (if you celebrate) or just a great weekend if you don't. We missed the boat and made reservations too late to get in anywhere so we celebrated on Friday instead! This was probably even better because we were able to still take advantage of the less expensive Valentine dinner special but on a (slightly) less crowded night.
Though we love to dine out on special occasions (or any day, really!), there are many nights that we would rather spend at home, in our PJs, watching TV. And when I can come home to dinner already cooked, I'm a happy camper! While lots of crockpot meals can be bland and disappointing, this one was a hit!
This pork is delicious over rice or noodles but I find rice noodles to be the easiest to make... and aren't we using a crockpot to make our life easier?
You have to sear the pork prior but if you have an early morning, just do it the night before and refrigerate it in the crockpot, ready to go, overnight.
Crockpot Asian Pork with Noodles
2 lb boneless pork sirloin roast
1 cup chicken broth
1/2 cup soy sauce
1/3 balsamic vinegar
3 tablespoons agave
1 teaspoon sesame oil
pinch of cayenne pepper
1/2 teaspoon Chinese five spice
3 cloves garlic, minced
1 tablespoon fresh grated ginger root
8 ounces baby bella mushrooms, sliced
16 ounces rice noodles
salt and pepper
chopped cilantro, for topping
Season pork on all sides with salt and pepper. Heat a large skillet over medium-high heat and spray with cooking spray. Brown the pork on all sides, about 8 minutes total.
Meanwhile, combine the chicken broth, soy sauce, balsamic vinegar, agave, sesame oil, cayenne, Chinese five spice, garlic, and ginger in the crockpot. Add the seared pork, cover, and cook on low for 8 hours.
30 minutes before the timer goes off, remove the pork and set aside on a large platter. Add the mushrooms to the crockpot, cover, and continue cooking.
Prepare the noodles according to package directions.
Using two forks, shred the pork. Once the mushrooms are tender, remove 1 cup of the broth and set aside. Place the shredded pork back into the crockpot and mix well. Add the reserved broth back into the crockpot if needed.
Serve the pork and some of the broth over the prepared noodles. Top with chopped cilantro.
Source: slightly adapted from Skinnytaste