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Recipes
13
Orange Shoyu Pork
Shoyu Pork is a traditional Okinawan dish where pork belly is slowly braised in a combination
of sake, mirin, brown sugar, and ginger. We’ve replaced the belly with pork shoulder and added
a fruity orange essence. This gently simmered pork dish will melt over steamed rice or your
favorite noodles.
• 4 lbs. boneless pork shoulder,
• 1-1/2 cups reduced sodium soy sauce
• 1 cup dark brown sugar, packed
• 1/4 cup mirin
• 3/4 cup orange juice
• 2 inch ginger, peel and sliced
• 8 garlic cloves, peeled and smashed
• 2 oranges, zested and sliced
1. Trim excess fat from pork.
2. Whisk together soy sauce, brown sugar, mirin and orange juice in the stoneware pot.
Add pork, ginger, and garlic. Add orange zest to pork; then arrange orange slices over the top.
3. Add cover. Press SELECT button until 6hr. HIGH or 10hr. LOW indicator light illuminates.
4. Turn pork midway through cooking. Shoyu pork is done with meat can be easily shredded with a fork.
5. Remove from heat and allow to cool. Strain ginger and garlic and discard.
6. Shred pork with 2 forks. Defat liquid and pour over shredded pork.
Beef Goulash
Traditionally, this tasty, slow-cooked beef stew is served with sour cream over egg noodles.
Serves 8 -12
• 4 oz. sliced bacon,
cut into 1/2-in. pieces
• 3 lb. beef chuck, trimmed,
cut into 1-1/2-in. cubes
• 2 teaspoons ground black pepper
• 2 teaspoons garlic salt
• 2 large yellow onions, chopped
• 2 medium red bell peppers,
seeded, chopped
• 6 cloves garlic
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 cup white wine
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 bay leaves
For Serving
• 1/2 cup parsley, chopped
• 1/2 cup sour cream
• 8 cups
cooked noodles
1. Cook bacon in a large skillet over medium heat until golden, about 7 minutes.
Drain bacon drippings except for 2 tablespoons and reserve the rest.
2. Turn the heat to medium high. Add half the meat to the bacon grease and brown on all sides.
Remove browned beef and place into stoneware pot. Add more bacon grease and continue
browning the remainder of the meat.
3. Add more grease and continue to sauté the onions and pepper, about 5 to 10 minutes until
onions are softened and lightly browned.
4. Add bacon and remaining ingredients to the stoneware pot.
5. Add cover. Press SELECT button until 4hr. HIGH or 8hr. LOW indicator light illuminates.
6. When cook time has elapsed, press the OFF button.
7. Stir in parsley and sour cream, discard bay leaves, adjust seasonings and serve.
NOTE: Make sure Slow Cooker is OFF before adding sour cream.
Do not allow Beef Goulash to simmer or boil.
17188_Bella_5QT Prog. Slow Cooker with Mini Dipper_IM R1.indd 1317188_Bella_5QT Prog. Slow Cooker with Mini Dipper_IM R1.indd 13 2020-09-02 2:40 PM2020-09-02 2:40 PM
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