You know how it is – you take something out of your freezer before you know just what you are going to use it for, but you figure you've got a whole day to figure it out? And of course, that's when 'life' happens Don't get me wrong – I'm not complaining – but I had three unexpected social engagements this past week! Old friends that hadn't gotten together for a while (phonecalls and Facebook are great, but they're not quite the same?)... So not only did I not have a chance to do any serious idea searching, I was running out of time to get the meat cooking... Using my slow-cooker solved at least part of my problem – and this recipe was the first to appeal to my senses. You can't beat five minutes of assembly – and I've rarely walked away from an Asian-style palate. I used fresh ginger instead of powdered (ok, 10 minutes prep with grating that), and after tasting (before adding to the meat!), added a big dash of sriracha, my 'hot sauce du jour'. When I got home tonight, the aroma was heavenly! My poor dogs – they must have been going nuts Interestingly enough, I presume due to the sugar content, there was actually some browning of the meat, which NEVER happens in a slow-cooker. IF I had a complaint, there simply was not quite enough of the sauce remaining – so next time I just might double that [note: my lid is a replacement, and might have allowed more moisture to escape than it should have]. The meat was fork tender, and some plain white rice as a side was sufficient. Ok, I SHOULD have steamed some broccoli... Next time!