2 pork tenderloins
2 medium sweet onions (cut into thin wedges)
1 bottle VH® Asian 5 Spice Stir-Fry Sauce
1 cup water
1/2 cup brandy
750g bell pepper strips (any colour, julienned)
3 firm pears (cut into medium wedges)
1 bunch green onions (thinly sliced)
Short grain rice
Cut onion into thin wedges and place in bottom of slow cooker. Place pork on top of onions. Pour bottle of VH® Asian 5 Spice Stir-Fry Sauce on top of meat. Pour in water and brandy. Set slow cooker to high for 6 hours.
Half an hour before serving add in julienned peppers and pear wedges to the slow cooker.
Prepare short grain (sticky) rice as per instructions on package.
When meat is cooked, sauce is bubbling, and veggies have softened turn off heat and remove pork to a cutting board. Cut pork tenderloins into three equal chunks and use forks to pull meat into short stings.
To serve place rice in bowl, top with shredded pork, add peppers, sweet onions, and pears, then ladle sauce over entire dish. To garnish and add some crispness top with thinly sliced green onions.