With a fragrant blend of fennel, star anise, cinnamon, pepper, and cloves, this Chinese 5-Spice pork adds a unique flavor to dinner. You can blend your own at home but most grocery stores carry the spice ready made.
Serve this pork atop sauteed cabbage and use any leftovers in this delicious, lower-carb, dairy- and gluten-free casserole.
- cooking oil and cooking spray
- about 4 pounds of pork loin
- sea salt and ground pepper
- 1 medium onion, diced
- sliced fresh bell peppers or frozen bag of sliced bell peppers (red, green, yellow, etc.)
- 3 cups veggie or chicken broth
- 3 cloves garlic, minced
- 1/4 cup coconut aminos (or substitute 2 Tbsp gluten-free tamari)
- 2 tsp Chinese 5-spice
- 3 green onions, diced
- Spray slow-cooker with oil and set aside.
- Heat 1 – 2 Tbsp oil in large skillet over medium-high heat.
- Season pork with salt and pepper.
- Brown pork on all sides in skillet.
- While pork is browning, add onion and peppers to bottom of slow-cooker.
- Transfer pork to slow cooker.
- In bowl, combine broth, garlic, aminos, and spice. Pour over pork and onions/peppers.
- Cook on low 6 – 7 hours.
- Slice the pork, serve atop sauteed cabbage and garnish with green onions.
-Caitlin Russell MS, RDN, LD