Weekly Winner: Fabulous Five Spice Strikes Again


I have become quite the fan of Chinese Five Spice Powder. It’s the easiest way to impart warm, cozy spice to anything without having to go through half of your spice cabinet or buy tons of fresh herbs and spices. And speaking of easy, what could be easier than dropping everything in a slow-cooker and walking away for half a day, only to come back to a wonderfully fragrant, cozy meal? OK, you do have to make some rice as you are getting ready to eat but really, it’s a small price to pay for such a great dish.

As with my previous ode to Chinese Five Spice, https://donnasquickqi.wordpress.com/2012/12/31/weekly-winner-not-only-5-spice-but-definitely-5-star-pork/, this one marries my new favorite spice with my all-time favorite meat – pork. Coincidence? I think not. They are a match made in culinary heaven.

The recipe comes from Fine Cooking Magazine, and it is fine indeed…. I’m just not sure you can actually call this “cooking”. It’s too easy.

Slow-Cooker Five-Spice Pork with Snap Peas

Serves 4


  • 1/2 cup Shaoxing (Chinese rice wine) or dry sherry
  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup light brown sugar
  • 1 Tbs. Asian chili sauce, such as Sriracha
  • 2 large cloves garlic, minced
  • 1 tsp. grated fresh ginger
  • 1 tsp. Chinese five-spice powder
  • 2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  • Freshly ground black pepper
  • 1/2 lb. sugar snap peas (fresh or frozen), trimmed


In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve

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