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Braised Pork with Chinese characteristics (slow cooker version)

Here is a recipe (found in a magazine) that I had put aside to do it very soon and although I had the great surprise to me to cook like Valentine's Day dinner:) I'll tell you
ladies I'm sure it was even better hihihi




Braised pork on a bed of rice with mushrooms Provencal vegetables and such.

1 tablespoon canola oil
11 / 2 cubed pork stew (pork me)

For the sauce: 1 cup
chicken broth (I light)
1 / 2 cup sauce Plum
2 tablespoons soy sauce
1 / 4 cup chili sauce 1 star anise
(not set)
1 tablespoon chopped garlic 2 tablespoons
honey
1 tablespoon chopped ginger
2 pinches of Chinese 5-spice mixture


pepper to taste In a skillet, heat oil over medium heat.
Make Brown the pork cubes on all sides.
Place in slow cooker. In a bowl whisk
the sauce ingredients and pour over pork.
Cover and cook at low intensity (low) from 6 to 8 hours.

Version cooker

Add 1 / 2 cup chicken broth to the sauce
Brown the pork cubes in a pan, add sauce ingredients and cook over low heat about 1 hour

Mushroom Provencal

mushrooms
oil

garlic and lemon juice.

Trim mushrooms. Heat oil and when it begins to shudder throw in the mushrooms (carefully blotted) from 7 to 8 minutes. Sprinkle with chopped garlic. Add lemon juice and salt and pepper. Sauté for a 1-2 minutes and get tough.