Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.
I'm liking my crock pot more and more lately because I am understanding how to make it work and what not to do from some crock pot disasters in my past. Food cooked in the crock pot is blander than dishes made on the stove. To compensate, I learned to boost the seasoning and I usually have to add more at the very end to taste. Fresh herbs should always be added at the end of cooking. Searing the pork before adding it to the crock pot is a must, so don't skip this step. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.
Because this makes a lot, I enjoyed this two nights with leftovers to spare. The first night we enjoyed it over rice noodles, soba or buckwheat noodles would also be great.
The second night, I reheated some of the pork and broth on the stove and though in some handfuls of baby spinach to it and let it wilt. We had this over rice and my husband couldn't stop raving. Next time I make this I will try adding chopped carrots, baby corn, or bok choy in the end for extra vegetables.
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