- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
- 1 tablespoon grated fresh ginger
- 1 teaspoon Chinese five-spice powder (optional)
- kosher salt and black 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 bok choy, thinly sliced (about 8 cups)
- 2 scallions, sliced
- In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours (this will shorten total cooking time) or on low for 7 to 8 hours.
- Twenty-five minutes before serving, cook the rice according to the package directions.
- Meanwhile, skim 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 the scallions.