Street Food-Inspired Dishes for Your Slow Cooker
For many people, one of the best things about travel is tasting the local cuisine. Delighting your senses and trying new meals and desserts will not only ignite your taste buds with novel and unexpected flavors but give you a sense of the rich culture you're visiting as well. And often, metropolitan areas allow you the opportunity to indulge in food of many origins – thanks to street food carts boasting delicacies from all around the world.
Visiting almost any new city can offer numerous cuisines and fares of different cultures. Walking through a crowded city street, you can taste-test the vibrant spices of India from one vendor, the flaky, buttery pastries of France from another, flavorful Turkish meats from a small cart or thick and zesty curries from Thailand.
If your return home after a food-filled trip leaves you longing for these unique and rich flavors, why not try recreating them in your own kitchen? With the help of your Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot, you can create any number of street food-inspired dishes.
Vietnamese Banh Mi Sandwiches
Coming from a region that boasts few sandwich items on its menus, the traditional Bahn Mi is a sub packed with savory pork, crunchy veggies, sharp cilantro and lots of spice that's sold for just $1 on the streets of Vietnam. By slow cooking the pork with ginger, soy sauce, vinegar and brown sugar, it becomes tantalizingly tender and succulent. Sandwiched on a French baguette and topped with pickled carrots, cilantro and sauces, this Vietnamese sub serves as a full meal that will bring you right back to the streets of Hanoi.
- 2-pound boneless pork shoulder roast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 jalapeno, diced
- 1 2-inch slice ginger
- 8 cloves garlic, minced
- 3/4 cup soy sauce
- 1/4 cup white vinegar
- 1/2 cup brown sugar
- 1/2 cup distilled white vinegar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 1/2 cups coarsely shredded carrots
- 2 long baguettes cut in thirds or 4-6 small rolls, split lengthwise
- 1 English cucumber, thinly sliced
- 1 jalapeno, thinly sliced
- 1 cup cilantro leaves
- Hot sauce, to taste
- Season pork shoulder with salt and pepper, to taste.
- In a medium bowl, combine jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar.
- Add pork to slow cooker and cover with liquid broth.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until pork is tender.
- Meanwhile, in a large bowl, combine vinegar, sugar and salt.
- Once mixture is dissolved, add carrots and let sit for 30 minutes.
- Drain mixture and refrigerate until pork is ready for sandwiches.
- When pork has finished slow cooking, use two forks to shred meat.
- Slice baguettes in half and lay open.
- Spread mayonnaise across one side of baguette.
- Top with the pulled pork, cucumber, cilantro, pickled carrots and sliced jalapenos.
- Add additional hot sauce and mayonnaise, if desired.
- Close baguettes and enjoy!
Middle Eastern Falafel
Perfectly crunchy, flavorful and zingy – with the help of a sweet tahini sauce – falafel is one of the most favored and savored street food snacks. Wrapped in a warm pita shell and topped with crunchy, fresh veggies, this meal is a crowd-pleaser. For a vegetarian delight that everyone will love, give this easy-to-make falafel recipe a try in your slow cooker.
- 1/2 onion, processed
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 minced garlic cloves
- 1 egg
- 3 tablespoons lemon juice
- 1 (15 ounce) can garbanzo beans (chick peas)
- 3/4 cup breadcrumbs
- 2 tablespoons olive oil
- Pita wraps
- Tahini sauce, for topping
- Cucumbers, sliced, for topping
- Tomatoes, chopped, for topping
- Parsley, for garnish
- Use a food processor or blender to finely chop onion.
- Add dried parsley, salt, pepper, cumin, cayenne pepper, minced garlic, egg and lemon juice to food processor. Process until well combined.
- Rinse and drain garbanzo beans. Add to food processor.
- Pulse a few times until mixed, but leaving some beans whole.
- Pour mixture into a large bowl and add breadcrumbs.
- Form the bean mixture into 10 to 12 balls of golf ball size.
- Slightly flatten each ball and dip into the olive oil.
- Lay each one into your slow cooker – overlapping is OK.
- Cover and cook on HIGH for 3 ½ hours, until golden brown and crisped.
- Add slow-cooked falafel to pita wrap and add tomatoes, cucumbers and tahini sauce.
- Top with fresh parsley for garnish.
Korean Short Rib Tacos
For a hearty meal with lots of meaty flavor, slow cook this Korean short rib taco recipe. Slow cooked for several hours, the ribs become extra tender and soak up all of the rich flavors of the broth. Topped with the fresh cucumber slaw that provides a nice contrast, these tacos are great for any pleasing any crowd.
- 5 cloves garlic
- 1 1/2 whole inches ginger, peeled
- 3/4 cups soy sauce
- 1/2 cups plus 3 tablespoons brown sugar
- 6 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon red pepper flakes
- 3 pounds beef short ribs
- 1/2 whole cucumber
- 1/2 whole carrot
- 4 teaspoons rice vinegar
- 1 teaspoon sugar
- 2 pinches salt
- 1 pinch red pepper flakes
- 4 whole tortillas
- 2 tablespoons cilantro, for garnish
- Use a food processor to pulse garlic and ginger.
- Add soy sauce, brown sugar, rice vinegar, sesame oil and red pepper flakes.
- Place short ribs in bottom of slow cooker and cover with sauce.
- Cover and cook on LOW for 6 to 8 hours, until tender.
- When cook time is up, discard bones.
- Place meat in covered container in the refrigerator until chilled.
- Reserve sauce and skim fat from top.
- Add sauce to small saucepan and simmer on medium-high heat.
- Remove meat from refrigerator and use two forks to pull meat apart.
- Pour ½ cup of sauce back over meat and place on a serving tray.
- To make the cucumber slaw, peel and shred the cucumber and carrot.
- In a bowl, mix shredded veggies with rice vinegar, sugar, salt and red pepper flakes.
- Serve short ribs in tortilla shells topped with slaw and cilantro.