Crock Pot Asian Pork Loin Bowls

I’m crazy for food in a bowl! I don’t mean cereal or the usual stuff that goes in a bowl. I mean making a meal that could be served on a plate but instead you stage it in a bowl. For me that adds an element of fun and makes it so easy to mush all the flavors together. Somehow it just tastes better!

Asian flavors really resonate with me like a comfort food. Every once in awhile I make something that knocks my own socks off and this one did that to me! 

I love the rich warm flavor Chinese five spice adds to the meat and broth in this recipe. It’s easy to find in the spice aisle and it’s an exotic combination of anise, star anise, cinnamon, cloves and ginger, great for marinades and in Asian dishes. 

Let’s make some love in a bowl! 

Pork Loin with Chinese 5 Spice

Spray each side of pork with cooking spray and season with salt, fresh cracked pepper and a light sprinkle of Chinese Five Spices. 

Browned pork loin

Heat a skillet on medium-high heat, lightly drizzle olive oil in pan and brown the pork on all sides for about 7 – 8 minutes.

Browned bits of flavor
Deglaze the pan with a little chicken broth and pour into the crock pot. The browned bits are flavor bombs! 

Broth Ingredients

In the crock pot, combine the broth, soy sauce or Tamari, balsamic, agave, sesame oil, Sambal, Chinese Five Spices, garlic and ginger.

Pork loin in crock pot in broth
Add the pork and set the slow cooker to 8 hours on low.

Mushrooms in broth
Remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.

Shred the pork using two forks.

Carrot ribbons in Rice Vinegar
Toss carrot ribbons with a splash of rice vinegar. Let marinate until ready to use. 

Place the broccolini in a steamer and steam until crisp tender.

When the mushrooms are tender, add the shredded pork to the crock pot and mix well to soak up the broth.

Assemble bowls with a mound of noodles or rice in the center of the bowl and top with shredded pork and broth. 

Arrange Pork Bowls

Frame the mound of pork with broccolini on one side and carrot ribbons on the other side. Sprinkle with toppings and serve.

Crock Pot Asian Pork Loin Bowls
Serves 8
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472 calories
15 g
179 g
15 g
65 g
5 g
344 g
1062 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
344g
Servings
8
Amount Per Serving
Calories 472
Calories from Fat 138
% Daily Value *
Total Fat 15g
24%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 179mg
60%
Sodium 1062mg
44%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
6%
Sugars 3g
Protein 65g
Vitamin A
43%
Vitamin C
4%
Calcium
5%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lb lean boneless pork sirloin roast – cuts like pork center rib roast, pork center loin roast
  2. Kosher salt and fresh cracked pepper
  3. Non-stick oil spray
  4. Olive Oil
  5. 1 C low-sodium fat-free chicken broth
  6. 1/2 C reduced-sodium soy sauce
  7. 1/3 C balsamic vinegar
  8. 1/4 C agave
  9. 1 tsp toasted sesame oil
  10. 2 Tbs Sambal Oelek Chili Paste
  11. 1/2 tsp Chinese Five Spices
  12. 3 cloves crushed garlic
  13. 1 Tbs fresh grated ginger root
  14. 8 oz sliced baby bella mushrooms
  15. 2 bunches of broccolini
  16. Splash of rice vinegar
  17. 2 small carrots, peeled into ribbons
  18. Rice noodles or brown rice
Toppings
  1. 1/4 C diagonally sliced scallions
  2. 1/4 C chopped cilantro
Instructions
  1. Spray each side of pork with cooking spray and season with salt, fresh cracked pepper and a light sprinkle of Chinese Five Spices.
  2. Heat a skillet on medium-high heat, lightly drizzle olive oil in pan and brown the pork on all sides for about 7 - 8 minutes.
  3. Deglaze the pan with a little chicken broth and pour into the crockpot. The browned bits are flavor bombs!
  4. In the crock pot, combine the broth, soy sauce or Tamari, balsamic, agave, sesame oil, Sambal, Chinese Five Spices, garlic and ginger.
  5. Add the pork and set the slow cooker to 8 hours on low.
  6. Remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
  7. Shred the pork using two forks.
  8. Toss carrot ribbons with a splash of rice vinegar. Let marinate until ready to use.
  9. Place the broccolini in a steamer and steam until crisp tender.
  10. When the mushrooms are tender, add the shredded pork to the crock pot and mix well to soak up the broth.
  11. Assemble bowls with a mound of noodles or rice in the center of the bowl and top with shredded pork and broth.Frame the mound of pork with broccolini on one side and carrot ribbons on the other side. Sprinkle with toppings and serve.
Notes
  1. For a Gluten Free version, substitute Gluten Free Tamari for soy sauce.
beta
calories
472
fat
15g
protein
65g
carbs
15g
more
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