I can’t believe that the last time I shared a recipe was in January. I guess I have been pretty busy with work and training. I think I also fell into a cooking rut where I was just tired of cooking the same thing. To remedy this rut, I have been following my food blogs more closely and bookmarking the crap out of whatever recipe looks good. The following recipe came from that frenzied bookmarking action I just mentioned, see how that works! I have also subscribed to Bon Appetit and Gourmet (it was super cheap) so I should have even more resources to try new recipes. I think the struggle with cooking is to get really good at cooking a few things and at the same time try new recipes. I tend to get really comfortable with cooking the same thing and then I get tired of it and instead of trying a new recipe I will eat out. This is not a good process. I need to find a balance with this. How do you do it? Ok now I’m rambling, on to the recipe.
So the meal consists of two recipes:
Slow-Cooked Hoisin Pork Wraps with Peanut Slaw – link to recipe for hoisin pork and overall recipe for the wraps
The Kitchn categorizes this recipe as “dinner for a crowd” and they are absolutely right. I had a ton left over. It’s a great recipe if you don’t have a lot of time because the pork gets thrown in a slow cooker and you can make the slaw the day before and it is perfect the next day when you have company over. It is also a good option for lunches for the week. You can make either the pork or the slaw separately, they would be fine on their own. I really enjoyed the slaw and might have to start putting it into my summer sides rotation.
I am also listing them below just in case linkage gets broken or something.
Hoisin and Ginger Shredded Pork
6 pounds pork butt, trimmed of thick fat
Salt and pepper
6 cloves garlic, smashed
1 large piece fresh ginger, about five inches long
1 bottle hoisin sauce (12-15 ounces)
Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker (cut in pieces first, if necessary). Add the smashed garlic cloves, tucking them around the pork. Peel and grate the ginger and put it in too. Pour the hoisin sauce over everything. Cover and cook on low for about 10 hours or overnight.
When finished and tender, use two large forks to shred the meat and mix it with the sauce.
Crunchy Peanut Slaw
1 big bowl of slaw, serves at least 8
1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
1 bunch green onions
1 cup chopped cilantro (about two big handfuls unchopped)
Salt and pepper
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 tablespoon sesame oil
1 teaspoon soy sauce (or more, to taste)
Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.
Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.
Toss with the cabbage. Garnish with a few more peanuts.
2 dozen small tortillas or wraps
Spicy chili-garlic sauce (if desired)
Warm the tortillas in the microwave, covered with a damp towel. Serve the pork, tortillas, and slaw together, wrapping up the slaw and pork together.