My sister, Jen, is so awesome. If it weren’t for her, all I would ever get in the mail are bills. She also loves to cook and is always on the look out for new food related magazines. Lucky for me, when she finds a good one, she always purchases two.
I was the recipient of a fat package the other day and I knew exactly what it was before opening it. I even squealed a little. Seriously, I squealed. The dogs were so disappointed when they discovered it only contained paper.
One of the magazines was Better Homes and Gardens 5 Ingredient Meals. I’m always a little skeptical when I see recipes with few ingredients, since most of the ones I’ve tried in the past turned out bland. Nonetheless, I gave it the benefit of the doubt and found several that were worthy of a post-it.
This recipe merely won the slot of being tested first because I already had all the ingredients.
It has an Asian flavor to it, reminiscent of traditional Crispy Orange Chicken you can order at most Chinese restaurants, with some added heat from crushed red pepper I threw in. The pork was so moist and tender, falling apart in the best way. And once again, white rice came through, collecting all the delectable juices.
This was just as good the next day.
If you don’t currently own a crock pot, here’s a reason to buy one.
Slow Cooked Pork with Orange Marmalade
Prep time: 15 minutes
Cook time: 8-10 hours (low) or 4-5 hours (high)
• 2 1/2 –3 pounds boneless country-style pork ribs
• 1 jar (10 ounce) orange marmalade
• 1 jar (8 ounce) hoisin sauce
• 4 garlic gloves, minced
• 2 teaspoons toasted sesame oil
• 1/4 teaspoon cracked red pepper flakes
Trim fat from ribs. Heat a large nonstick skillet over medium; coat with cooking spray. Brown ribs on all sides, then place them in a 4-quart slow cooker.
In a medium bowl, combine marmalade, hoisin sauce, garlic, sesame oil, and cracked red pepper flakes. Pour over ribs in the slow cooker and stir to coat the meat with sauce.
Cover and cook on low heat for 8-10 hours or on high heat for 4-5 hours. Baste with the juices a couple of times. Transfer meat to a serving platter and spoon some of the sauce over it. Pass remaining sauce at the table and serve with hot cooked white rice.
(originally from Better Homes and Gardens)