Five-Spice Pork Roast for the Slow Cooker

by angelaskitchen on February 4, 2010

gluten free dairy free five-spice pork roast

Head over to Sandra’s for Cooking Thursday.  Today she has a recipe for Bifanas, her favorite Portuguese food.  It’s a naturally gluten free recipe, as long as you use a gluten free bun, of course.  Instead of the butter, try a bit of coconut oil or Earth Balance Buttery Sticks to make dairy free.

Five-Spice Pork Roast

3 to 4 lb pork roast (I used a boneless one), trimmed of extra fat

1 1/4 cups gluten-free chicken, turkey or beef broth (what you have on hand) or a combination of 3/4 cup gf broth and 1/2 cup white wine

3 Tablespoons gluten free soy sauce

2 Tablespoons toasted sesame seeds

1 1/2 Tablespoons five-spice powder

2 cloves garlic, minced

*

1/4 cup chicken, turkey or beef stock (what you have on hand)

3 Tablespoons corn starch or tapioca starch

1/4 cup thinly sliced green onions

*

In a large skillet over medium-high heat, brown the pork roast.  You are not cooking the pork, just browning the outside of it.  This isn’t totally necessary, but I like the color and flavor it gives the dish.  Put pork in slow cooker.

Mix the next 5 ingredients together and pour over roast.  Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with green onions and the 1/4 cup stock mixed with the starch.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze before cooking: Put first six ingredients in a large freezer bag.  Remove as much air as possible and mix around ingredients until pork roast is coated well.  Put last 3 ingredients into a small freezer bag, removing as much air as possible.  Put both bags into a single large freezer bag.  Remove as much air as possible, label, freeze.

To serve:  Thaw.  Place contents of large bag in slow cooker.   Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with the contents from the small bag.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze after cooking: Allow to cool.  Slice pork roast.  Add sauce to pork.  Place in freezer container.  Remove as much air as possible, label, freeze.  To serve:  Thaw and heat until warmed through.

{ 3 comments… read them below or add one }

Renee February 4, 2010 at 6:15 pm

This sounds great! Thanks for sharing.

Renee’
http://reneesfoodblog.blogspot.com

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Janne April 13, 2011 at 2:22 am

This sounds great! Do you have a recipe for the five-spice seasoning or is this an item you buy prepackaged? I’d like to try this recipe but don’t know what’s in the seasoning. Thanks!

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angelaskitchen April 13, 2011 at 9:40 am

You can find five spice blend in the Asian sections of most grocery stores or in Asian markets. However, if you are not able to determine if it is gluten free, or simply want to make your own, it is easy-peasy. I’ll also be posting this recipe tomorrow in the general blog so it will be easier for you to find later. Enjoy!

Five Spice Seasoning Mix

2 tablespoons star anise, broken into smaller pieces

2 tablespoons fennel seeds

2 tablespoons broken up cinnamon sticks

2 tablespoons mixed peppercorns

1/2 teaspoon whole cloves

Put everything into a dry skillet over medium heat. Constantly stir spices for about 2-3 minutes. Remove from heat and allow spices to cool completely. (If adding dried orange zest, I do not heat it in the pan, but add it to the spice grinder just before grinding the blend.)

Put cooled spices in a spice grinder or inexpensive coffee grinder that is only used for spice grinding. Grind spices until powdered, stirring around occasionally. Use a sieve, if desired, to remove larger pieces that may not have ground completely. Store in a sealed glass jar.

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