Slow-Cooker Char Siu Pork
The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii
Reviews
Delicious!
I loved the spices, especially the ginger root. This pork recipe tasted so good with fresh cilantro on top. We shedded the pork and served it on rolls. Our family loved it! I'll definitely make this recipe again
This was great! I marinated mine overnight, then after shredding I added some drained pineapple tidbits and diced red pepper, served over basmati rice. Everyone loved it.
This had nice flavor, especially in leftovers. I didn't have time to marinate it overnight but it was still find to just marinate for an hour or two.
This is a really good crockpot meal with a very unique - in a great way! - flavor. We didn't marinate it overnight, but rather I just poured half the mixture into the bottom of the crockpot, placed the meat on top, and then poured the remaining mixture over the meat. It turned out fine. It wasn't dry at all and the flavors were balanced, they weren't overwhelming. It smelled AMAZING while it cooked--a nice sweet/spicy scent.We shredded the meat and made sandwiches and I served the liquid alongside to make a sort of French Dip-style sandwich. I think I would try thickening the sauce and pouring that over the meat and rice, if I was serving it that way.
This was ok, the flavors were much better the next day.