Slow Cooker Sweet and Spicy Pork with Bok Choy

Another Real Simple recipe but this one is for your crock pot. Make sure you avoid getting carried away with the chile garlic sauce, like I did, otherwise your dinner will be too spicy to eat!

INGREDIENTS:

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. I would suggest maybe a 1/2 tablespoon if you are feeding children or if you don't like spicy food. This stuff is NO JOKE!)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (I used a couple shakes of cinnamon, clove and seasoned pepper)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces (I used thick cut pork chops. A lean beef, like sirloin, could be substituted, as well.)
1 cup long-grain white/brown rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

DIRECTIONS:

1. 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 or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. 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.

See the original recipe here!