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Ingredients
1 Tablespoon cornstarch
1/4 Cup soy sauce
1/4 Cup hoisin sauce
2 Tablespoons rice vinegar
2 Tablespoons Worcestershire sauce
1 Teaspoon toasted sesame oil
4 Green onions, white & green parts separated & chopped
2 Garlic cloves, chopped
1 Tablespoon fresh ginger, finely chopped
2 Teaspoons chili sauce
2 1/2 Pounds pork shoulder, boneless, fat removed & cubed
1 Pound Napa cabbage, cut into 1/2" thick slices
1 1/2 Pounds baby potatoes
2 Small Cortland apples, peeled, cored & diced
Salt & pepper to taste
Instructions
Combine the cornstarch, soy sauce, hoisin sauce, vinegar, Worcestershire sauce & oil with a whisk; pour into crockpot.
Add the white parts of the green onions, garlic, ginger, chili sauce & meat. Toss well to coat the meat.
Add the cabbage, potatoes & apples.
Cover and cook on LOW for 8 hours.
Stir the mixture, and then sprinkle with the green parts of the green onion before serving.