Slightly modified recipe, courtesy of Paula Baranowski, Seoul, Korea, 1986-88
(Double for more than 4-6 people)
1 can artichokes, in water, drained and chopped
1/2 cup mayo
1/2 cup sour cream
5 oz. bag shredded Parmesan cheese
1 tsp of McCormick Grillmates, Montreal Steak…about 1 tsp. (this was my aunt’s variation that I have come to like…we use the “Montreal Steak – HOT”.)
Mix together and spread in shallow container. I usually use the small corning ware dishes and split it into two dishes.
Sprinkle with a bit of dried parsley and paprika for color.
Bake at 350 for about 20 min. until a bit browned.
If you want to prepare this ahead of time, just cover it before heating and throw it in the fridge for up to 3 days. Add 5-10 minutes to the heating time if you do this.
Serve with a spreading knife (or a ladle…it’s that good) and veggies to stay low carb…or delicious baguette crackers if you’re cheating
Delicious…tastes like something you would get at PF Changs.
6 pounds pork butt, trimmed of thick fat & cut into 4-5 chunks
2 tsp pepper
6 cloves garlic, smashed
1 large piece fresh ginger (approx 5 inches) chopped into 1/2 inch pieces
1 batch Hoisin Sauce (below)
Mix all ingrediants until slightly combined…if using for Pork Shoulder, don’t worry about everything being smooth, it will all even out in the slow cooker.
1/2 cup Soy Sauce
1/4 cup Peanut Butter
2 Tbsp Blackstrap Molasses
4 tsp Rice Wine Vinegar
1/4 tsp Garlic Powder
2 tsp Sesame Seed Oil
30 drops Siracha (asian hot sauce)
1/4 tsp Pepper
Add pork shoulder chunks to slow cooker. Mix Hoisin Sauce with remaining ingrediants. Dump sauce on pork and smush around to ensure that every piece is covered.
Set Slow Cooker to high for 6-8 hours (if yours works correctly. Mine is slow, I have to leave it on high for 9-11 hours), or low for 8-10 hours (again, if your works correctly).
Before serving, remove pork from sauce and shred with 2 forks. Meat should be fall apart tender. Ladle a couple scoops of sauce into the dish you are serving the pork from to ensure moistness. Serve with low carb tortillas and some type of asain-y slaw. I served mine with shredded carrots and radishes doused in low carb ginger dressing. Delicious!