It is no secret that I love to read. I have an insatiable appetite for words on a page- newspapers, magazines, short stories, memoirs, blogs, and everything in between. Novels are are like the frosting on my daily read cake. When I feel like the dishes and laundry can spare my attention for a little while, when there’s no third grade homework begging my not-so-patient direction, when our evening meal is done being stirred or sauteed, I reach for whatever novel has captured my imagination and tune everything out. I deserve a time out, right?
Something happens to my family when it appears as though I’m trying to read. Suddenly everyone needs to talk to me. Everything is very urgent. Like the imaginary house Andrew built while playing Minecraft. Or Evan’s musings about why he can’t hear me talking to him when the TV is on. Chad needs my opinion on new tail lights for the rail buggy and has 17 funny clips for me to watch on You Tube.
In retaliation I have decided to cook dinner at 10 o’clock in the morning so I can steal a few precious moments of quiet with a book. Oh yeah.
The crock pot.
Whisk together 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons hoisin sauce, 4 cloves of finely chopped garlic, 2 tablespoons finely chopped ginger, and 1 teaspoon Chinese five-spice powder. Pour the sauce over 2 pounds of boneless pork roast. **Note: Chinese five spice powder was not available at my local grocer. After a little research I found that it varies from here to there but usually includes star anise, fennel, cinnamon, cloves, and black pepper. I added a dash of each and the flavor was super.**
After slow cooking the pork for 6 hours on LOW (4 hours on HIGH), remove it from the slow cooker and set it aside to rest for a few minutes before shredding. Pour the liquid into a saucepan and bring it to a boil.
Whisk together 3/4 cup reduced sodium chicken broth and 1 tablespoon cornstarch. Slowly stir it into the boiling liquid. Continue stirring and cook for another minute. Remove the sauce from the heat and set it aside while you shred the pork, and then spoon the sauce over it.
With an arsenal of slow cooker recipes up my sleeve I plan to get my read on.
But I’d be willing to bet that without my nose stuck in a book in the company of my family, the novelty of talking to me will disappear. Unless I’m on the phone.
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons hoisin sauce
- 4 cloves of garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 1 teaspoon Chinese five-spice powder
- 2 pounds boneless pork roast
- ¾ cup low sodium chicken broth
- 1 tablespoon cornstarch
- Whisk together the soy sauce, honey, hoisin sauce, garlic, ginger, and five-spice powder.
- Place the pork in the slow cooker and pour the sauce over it.
- Cover and cook on low for 6 hours or high for 4 hours.
- When the pork is done, remove it from the slow cooker and set it aside to rest before shredding.
- Pour the sauce into a saucepan and bring it to a boil. Whisk together the chicken broth and the cornstarch and then pour into the boiling liquid. Continue cooking and stirring for another minute.
- Shred the pork and spoon the sauce over it.
I served this over sweet jasmine rice with a heap of steamed snow peas on the side, and garnished it with some pretty green onion slices.