I love Asian food. In fact, there is a wonderful Asian market in Richardson (don't ask me the name of it because it's written in Chinese) that has the best vegetables to choose from along with wonderful Asian ingredients. If you can get past the whopping fish smell as you enter, it makes for a fun "field trip" with the kids.
I found this in an issue of Real Simple, made it and it was gone within a few minutes. This recipe is easy and all you need is a crock pot.
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tbs chili-garlic sauce
1 tbs grated fresh ginger
1 tsp Chinese five-spice powder (at Whole Foods or Central Market)
Kosher salt and pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long grain white rice
1 medium head of bok choy, thinly sliced, about 8 cups
2 scallions, sliced
1. In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder, 1/2 tsp salt and 1/4 tsp pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for about 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook rice according to package directions.
3. Meanwhile, trim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with scallions.