Easy-Lean - Crock Pot Mu Shu Pork !
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 259.6
- Total Fat: 10.6 g
- Cholesterol: 64.9 mg
- Sodium: 1,177.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.8 g
- Protein: 27.0 g
IntroductionInspired by a local AWESOME restaurant - I had a few beautiful (no antibiotic/hormone/etc.) boneless center cut pork chops and forgot to make my trusty peanut curry marinade the night before. What to do ? Attempt one of my favorite dishes - Mu Shu Pork ! Here's the how to:
Equipment Needs: Crock pot (or low and slow via Dutch Oven) Inspired by a local AWESOME restaurant - I had a few beautiful (no antibiotic/hormone/etc.) boneless center cut pork chops and forgot to make my trusty peanut curry marinade the night before. What to do ? Attempt one of my favorite dishes - Mu Shu Pork ! Here's the how to:
Equipment Needs: Crock pot (or low and slow via Dutch Oven)
4 Pork, fresh, loin, center rib (chops), boneless (or about 2 lbs)
3/4 Cup of Hoisin Sauce (+2 tbsp for later)
2 Medium Onions (red or white, sliced into 1/2 moons)
Mix 2 tbsp of Simply Dressed Ginger & Sesame Dressing (or substitute any ginger sesame dressing) with 1/2 cup of Water
3-4 Cups of Shredded Savoy Cabbage
3 Cloves minced Fresh Garlic
1 tsp (to 1 tbsp) of Salt
1 tsp (to 1 tbsp) of Pepper
1 tsp of Chinese 5 Spice powder
1 tbsp of Tamari (adjust your salt to accommodate for this)
1 - 2 inch knob of fresh ginger (whole but peeled)
1/2 to 3/4 of a cup is a suitable serving size. Also while you can use regular flour tortillas, I served this on La Tortilla Factory's Whole Wheat White Tortillas (at 50 cal per tortilla) - I thought these best imitated the Chinese crepes that Mu Shu is traditionally served on. I also topped a little dish of dipping sauce made of Hoisin and Tamari topped with sliced scallions.
* you can adjust this recipe to make more, just increase the seasonings to accommodate the additional pork.
Process your veggies and stuff - mince your garlic, and peel your ginger, set aside.
Shred your Savoy Cabbage and set aside in a covered bowl in the refrigerator (you will add this in about hour before eating).
Slice your onions and add them to the bottom of the crockpot (like a bed of onions). Lay your boneless pork chops on top of the onions. Using 1/2 of the salt and pepper, and all of the Chinese 5 Spice Powder - season the chops.
Add our water & vinaigrette to the mix, minced garlic and knob of ginger - cover and cook on low for about 3 hours. At this point your pork should start to be fork tender - remove the top and shred pork into the onions. Recover and cook another hour on low.
At 4-5 hours - add the shredded Savoy Cabbage on top - cook for 1 more hour, and switch temperature to low, mix in the now the now wilted cabbage and shred any large pork chunks. Taste and adjust seasonings - add any additional salt or pepper, I added in about 2 more tbsp of Hoisin to finish the dish. Remove the knob of ginger before serving.
Serve hot and on tortillas... I was told by my Hubby and Brother that these were (and I quote) "Phenomenal!"
Serving Size: Makes about 10 servings @ about 1/2 to a 3/4 cup
Number of Servings: 10
Recipe submitted by SparkPeople user S.INTHEBIGCITY.