This recipe is special because it's a twist on one of my mom's favorite Sunday meals. Her pork roast was always a crowd pleaser. My dad inspired my brothers, sisters and I to try different cuisines when growing up. Asian cuisine was one of his favorites. The southern ingredients fused with the asian flavors are a marriage made in heaven, just like my parents. This is dedicated to my late father Walter and my wonderful mama Nancy. Cooking with Passion, sw:)
1Rub roast with olive oil, five spice, salt and pepper. Heat stove to medium-high heat. Place removable cookware from 6 quart slow cooker on stove; sear all sides of roast. This should take 8-10 minutes
2Transfer cookware back to slow cooker. Add roast, ham stock, soy sauce, fish sauce, sherry, lime kaffir leaves, coriander and garlic to slow cooker. Cook on low heat for 7 hours. Add onions and turnips, cook for an additional hour. Add bok choy to slow cooker the last 15 minutes of cooking.
3Remove roast and veggies. Allow roast to rest and cut bok choy in half. Slice roast. On a warm large platter, place pork slices down the middle; add bok choy halves, turnips and onions on both sides of pork slices. Drizzle with pork sauce. Enjoy!