Ingredients
- 1/2 lb. of pork shoulder pieces, cut into 1-2 inch cubes
- 1 Tbsp olive oil
- 1 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 2 tsp salt
- 1 Tbsp rice wine (can use sake)
- 1 tsp sugar
- 2 cups of water
- 1 packet of "spice pouch" (contains cinnamon, star anise, fennel, clove, and zanthoxylum. Although this packet was brought back from Taiwan, I am pretty sure you can find it at a Chinese supermarket here in the States.)
- 2 carrots, peeled, roughly cut into cubes
- Half of a winter melon, peeled, roughly cut into cubes
Tools
- iron cast pot
Steps
1. Heat olive oil in the crock pot and toss in pork shoulder pieces. Saute for 5 minutes until meat is lightly browned on the outside. Add both soy sauces, rice wine, salt, and sugar and saute for a couple of more minutes.
2. Add in water and the spice pouch. Bring the pot to boil and then simmer for an hour. Stir meat once in awhile during this time.
3. Turn the heat up to medium-high and add in carrots and winter melon. Stir meat and vegetables until all vegetables are covered in sauce. Cook for another 15 minutes, or until the carrots and winter melon are semi-soft. If needed, salt to taste.
