Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

April 5, 2012

Recipe isn't lost in translation

(Continued)

Slow-Cooker Honey Sesame Pork

3 lbs. boneless pork sirloin chops (between ¾ and 1 inch thick)

Salt and pepper

¾ c. honey

½ c. soy sauce

½ c. minced onion

¼ c. plus 2 T. ketchup

1 T. canola oil

1 T. toasted sesame oil

1 T. minced or grated fresh ginger

4 cloves garlic, peeled and minced

¾ t. crushed red pepper flakes

2 T. cornstarch

¼ c. water

Hot cooked rice

Sesame seeds

Scallions, thinly sliced

Very lightly season the pork chops with salt and pepper and arrange them evenly in the slow cooker.

Whisk the honey, soy sauce, onion, ketchup, canola and sesame oils, ginger, garlic and pepper flakes together in a mixing bowl and pour over the pork. Cover the slow cooker and cook on low for 4 hours, or until the pork is tender and cooked through.

Use tongs or a slotted spoon to transfer the pork to a rimmed plate or bowl and cover lightly with foil, leaving the pan juices in the slow cooker.

Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker. Recover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

Carefully transfer the pork back into the slow-cooker. Serve the pieces of pork over the hot cooked rice, spoon the sauce over the pork and garnish with sesame seeds and scallions.

• • •

While the slow cooker is perking away with your dinner, you're going to have a little free time. Why not spend it getting a little ahead on your other cooking and whip up a quick batch of Ranch oyster crackers. You can keep them on hand for snacks or use them as croutons on salads or soups. I dare you to resist these tasty little crackers!

Ranch Oyster Crackers

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