Ingredients
For the sauce
60 ml (1/4 cup) soy sauce
60 ml (1/4 cup) hoisin sauce
30 ml (2 tablespoons) rice vinegar
30 ml (2 tablespoons) Worcestershire sauce
15 ml (1 tablespoon) fresh ginger, finely chopped
15 ml (1 tablespoon) cornstarch
5 ml (1 teaspoon) toasted sesame oil
5 ml (1 teaspoon) sambal oelek, or more to taste
For the pork and cabbage mixture
1 kg (2.2 lb) boned pork shoulder, fat removed, cut into cubes
454 g (1 lb) Chinese cabbage, sliced 1 cm thick (6 cups)
2 small Cortland apples, peeled, seeded and halved
60 g (1/2 cup) Patience Fruit & Co Whole & Juicy Dried Cranberries
Salt and pepper
For preparation
2 cloves of garlic, finely chopped
4 green onions, green and white parts separated, minced
Cooking time 8 hours Portions 4 to 6 servings
Face it: you don’t always have time to cook when you get home from work – and you don’t always feel like it either. That’s when your slow cooker can be your best friend. Did you know that you can save even more time by choosing recipes that go from freezer to slow cooker?
It’s easy. Prepare the recipe – you can even double or triple it. Pop it in the freezer in a tightly sealed container or freezer bag. When you decide today’s the day, take it out to thaw, then put it in the slow cooker.
For starters, here’s our recipe for Pork with Cabbage, Apples and Cranberries – designed to go from freezer to slow cooker. We bet it’ll become a classic at your house!
Ingredients
For the sauce
60 ml (1/4 cup) soy sauce
60 ml (1/4 cup) hoisin sauce
30 ml (2 tablespoons) rice vinegar
30 ml (2 tablespoons) Worcestershire sauce
15 ml (1 tablespoon) fresh ginger, finely chopped
15 ml (1 tablespoon) cornstarch
5 ml (1 teaspoon) toasted sesame oil
5 ml (1 teaspoon) sambal oelek, or more to taste
For the pork and cabbage mixture
1 kg (2.2 lb) boned pork shoulder, fat removed, cut into cubes
454 g (1 lb) Chinese cabbage, sliced 1 cm thick (6 cups)
2 small Cortland apples, peeled, seeded and halved
60 g (1/2 cup) Patience Fruit & Co Whole & Juicy Dried Cranberries
Salt and pepper
For preparation
2 cloves of garlic, finely chopped
4 green onions, green and white parts separated, minced
Print ShareSteps
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Mix all sauce ingredients in a freezer bag or container. Add meat, cabbage, apples and cranberries. Add salt and pepper and mix well. Place mixture in the freezer.
*Mixture can be frozen for up to 3 months. Feel free to double or triple the recipe, but keep the same proportions.
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Twenty-four hours ahead, place frozen mixture in the fridge to thaw. In the morning, place mixture in slow cooker. Add two cloves of garlic. Cover and cook for 8 hours at low temperature.
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Serve with sliced green onions.
Recommendations
It’s better to add ingredients like onions and garlic the same day, as the taste changes when frozen.
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In this recipe
Organic Whole Dried Cranberries, Sweetened with Apple Juice
We wanted to offer you the juiciest, most tender cranberries possible, which is why we created our Organic Whole Dried Cranberries sweetened with apple juice. We dry them just enough for them to retain their tenderness and allow you to experience their incredible texture.
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