Asian braised pork with cucumber salad

from Woman's Day April 2011


1/4 c soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 c plus 1/ Tbsp brown sugar
1 2in. piece fresh ginger, half thinly sliced and half grated
2 1/2 lb boneless pork shoulder, trimmed and cut into 2in. pieces
1 c. long grain white rice


1/4 c rice vinegar
Kosher salt and pepper
1 seedless cucumber, thinly sliced into half-moons
1/4 sweet onion, thinly sliced


In a 5-6 qt slow cooker, combine the soy sauce, allspice, red pepper, 1/4 c of the brown sugar and the sliced ginger.  Add the pork and toss to coat.  Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Thirty minutes before serving, cook the rice according to package directions.  
In a large bowl, whisk together the vinegar, the remaining Tbsp brown sugar, the grated ginger, and the 1/4 each salt and pepper.  Add the cucumber and onion and toss to combine.
Spoon the pork over the rice and serve with the cucumber salad.