Slow Cooker Asian Pork Stew with Hoisin Sauce and Rice
This hearty Asian-inspired pork stew combines tender boneless country-style ribs with carrots, onions, mushrooms, water chestnuts, and bamboo shoots in a savory hoisin and soy sauce base. The long, slow cooking process ensures the pork becomes fall-apart tender while the vegetables maintain their texture. The cooking liquid is transformed into a glossy sauce thickened with cornstarch, creating a restaurant-quality dish perfect for busy weeknights or weekend family dinners. Fresh cilantro adds a bright finish to this comforting one-pot meal served over fluffy white rice.
Ingredients
- 2 lb boneless country-style pork ribs, cut into 2-inch piecespork shoulder1:1Easy swap with similar cooking time
4
- 3 medium carrots, cut into 1-inch slices
- 2 medium onions, cut into 1-inch wedges
- 1 package (8 oz) fresh whole mushrooms, cut in half if large
- 1 can (8 oz) whole water chestnuts, drained
- 1 can (8 oz) bamboo shoots, drained
- ¾ cup hoisin sauce
- ⅓ cup reduced-sodium soy sauce
- 4 large cloves garlic, finely chopped
- 1 tablespoon gingerroot, finely chopped
- 4 cups water
- 2 cups uncooked long-grain white rice
- 2 tablespoons cornstarch
- 3 tablespoons water
- ⅓ cup cilantro, lightly packed coarsely chopped
Instructions
- 1
Spray slow cooker with cooking spray
- 2
Layer pork, carrots, onions, mushrooms, water chestnuts and bamboo shoots in cooker
- 3
Stir together half cup hoisin sauce, soy sauce, garlic and gingerroot in small bowl
- 4
Pour sauce mixture into slow cooker
- 5
Cover and cook on Low heat setting 7 to 9 hours
- 6
During last hour of cooking, heat water and rice to boiling in saucepan over high heat
- 7
Reduce heat to low, cover and simmer 15 to 20 minutes until rice is tender and water is absorbed
- 8
Remove pork and vegetables with slotted spoon to large bowl and cover to keep warm
- 9
Skim any fat from liquid in cooker
- 10
Pour liquid into saucepan and stir in remaining hoisin sauce
- 11
Heat liquid to boiling
- 12
Mix cornstarch and water in small bowl
- 13
Stir cornstarch mixture into liquid
- 14
Cook stirring constantly until thickened
- 15
Pour sauce over pork mixture and gently stir
- 16
Sprinkle cilantro over stew
- 17
Serve over rice
Tips
Cut pork into uniform 2-inch pieces for even cooking and tender results.
Skim fat from cooking liquid before making sauce for a cleaner, less greasy finish.
Start rice during the last hour of stew cooking so both finish at the same time.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently on stovetop.
Can prep vegetables and sauce up to 1 day ahead. Store separately.
Serve hot over rice with additional cilantro and soy sauce on the side.
Common Mistakes
Don't skip skimming fat to avoid greasy sauce.
Don't overcook rice to prevent mushy texture.
Don't add cornstarch mixture all at once to prevent lumps.
Substitutions
FAQ
Can I use a different cut of pork?
Yes, pork shoulder or chuck roast work well. Cut into similar sized pieces for even cooking.
What if I don't have hoisin sauce?
Mix 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1 teaspoon sesame oil as substitute.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently on stovetop with splash of water if needed.