An old roomie of mine was super organized when it came to recipes she found in magazines. She had this great filing system where she would pull the recipe from the publication, put it in a sheet protector and file it away in a binder. Genius in my opinion. Tabs helped to categorize everything and the sheet protector kept the recipe clean for messy cooks like me. It took me years to finally get around to doing this myself but I love it. Rather than have stacks and stacks of old magazines I have one binder filled with recipes I aspire to make.
Enter this Hoisin Pork Roast recipe I pulled from Every Day with Rachael Ray a few years ago. Rachel Ray to me is like white zinfandel. You know when you first start drinking wine that is what you start with and then you build to Chardonnays, Rieslings and then graduate to the big boys – the reds. Rachel Ray was my intro-chef. I can’t stand to watch her programs now but I do have a few good recipes courtesy of her books and magazines.
This is a recipe for a slow cooker. And it has cilantro!
Hoisin (or Duck Sauce) Pork Roast from Rachael Ray
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| I may have gotten carried away with the cilantro. I kid. |
Ingredients:
1 boneless pork loin roast, tied (I used two tenderloins, not tied – rebel)
One 10-ounce jar duck sauce or hoisin sauce (I used duck sauce because I had it)
2 tbsp. grated fresh ginger
1 tbsp. chili paste
1 tbsp. rice wine or rice wine vinegar
1 tbsp. soy sauce
2 tsp. dark sesame oil
4 tsp. cornstarch
2 scallions, thinly sliced
½ cup chopped cilantro
Directions:
Spray the slow cooker with cooking spray and add the pork. In a small bowl, combine the duck sauce, ginger, chili paste, rice wine, soy sauce and sesame oil. Whisk in the cornstarch and pour sauce over pork. Cover the slow cooker and cook the roast until fork tender, 3 ½ hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, and then skim any fat from the surface. Slice the pork and sprinkle with scallions and cilantro. Serve the sauce on the side.
Looks awesome. curious if you have ever tried without using the cornstarch to start. The cornstarch is going to want to bond with the fat thus making it hard to skim. Loins are lean so it might not be much of a big deal. If using another cut like a shoulder might be better to remove pork after cooking and then cool, skim, wisk in cornstarch and bring to a boil to thicken.
ReplyDeleteFirst time making it so I followed the recipe. However, I didn't end up having to skim any fat off of my cooking juice.
ReplyDeleteThis looks delicious. And you are right about Rachael Ray.
ReplyDelete