Servings: 8
Ingredients
- 1 pork loin roast 2 lbs
- 2 cans peaches in 100% juice 15 oz each
- ½ c reduced-sodium soy sauce
- 2 tbsp sesame oil*
- 1- inch piece fresh ginger peeled or 1 tsp
- ground ginger
- 4 garlic cloves peeled
- 2 c short grain white rice
- 3 c of water
- 1 bunch scallions thinly sliced, optional
- 1 tsp sesame seeds for garnish, optional
Smashed cucumber salad (optional)
- 1 cucumber thinly sliced
- ¼ c sesame oil *
- ¼ c rice vinegar
- 1 tbsp sambal or 1 tsp red pepper flakes
- 1 tsp granulated sugar
- Pinch of salt and black pepper
Instructions
- Place pork loin roast, peaches, soy sauce, 2 tbsp sesame oil, ginger and garlic cloves in a pressure cooker or slow cooker.
- If using a slow cooker, cover and cook on high for 5-6 hours until pork reaches an internal temperature of 145° F, followed by a 3-minute rest. If using a pressure cooker, lock lid in place and set valve to SEALING position. Cook on the MEAT/STEW setting. Once cook time is over and cooking cycle beeps to signal that it’s complete, place a towel over the release valve and move to the VENTING position (Quick Release). Carefully remove the towel and allow steam to release. Once done, carefully remove the lid; allow steam to escape away from you. Always cook pork to an internal temperature of 145° F, followed by a 3-minute rest.
- During the last 30 minutes of pork’s cooking time, prepare sushi rice and cucumber salad, if desired.
- To make sushi rice, add rice and 3 c of water to a small pot. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low, and cook for 20 minutes. Remove rice from heat and fluff with a fork.
- While rice is cooking, prepare cucumber salad (optional). Add all cucumber salad ingredients to a medium bowl. Massage salad ingredients together with your hands, breaking apart cucumbers. Set aside cucumber salad and let marinate for 5-7 minutes to further develop flavors.
- Once pork is finished cooking, carefully remove fresh ginger from pork juices, if using, and discard. Using two forks, carefully shred pork into small pieces in the pot. Once shredded, stir pork in with juices to incorporate flavors, breaking peaches and garlic apart.
- To serve, divide sushi rice among 8 bowls. Top with sticky sesame pork and cucumber salad, if desired. Garnish with scallions and sesame seeds, if desired. *If sesame oil is not available, mix 2 tbsp peanut butter and 2 tbsp warm water in a small bowl until incorporated. Use as a substitute to add a delicious nutty flavor to this recipe.
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