530 Calories, 31.4g Fat, 6.37g Net Carbs, and 20.81g Protein

The Preparation

1 pound pork hock
¼ cup rice vinegar
1/3 cup soy sauce
1/3 cup shaoxing cooking wine
¼ cup Splenda
1/3 medium onion
1 tablespoon butter*
½ cup of shiitake mushrooms
1 teaspoon Chinese five-spice
1 teaspoon oregano
2 cloves garlic, crushed
The Execution

Gather all your supplies together, get your slow cooker plugged in and let’s get started.
n one pan start to fry your onions up. In another pan filled with water, start to boil your shitake mushrooms. In a third pan, start to sear off the pork hock.
Sear the pork hock in butter until the skin starts to turn crispy.
Add all the ingredients to your crock pot, and mix together well. That’s the rice vinegar, soy sauce, five-spice, oregano, cooking wine, splenda, onion, mushrooms, garlic, and onion.
Let this cook for 2 hours on high heat.
Stir everything together and let cook for another 2 hours on low heat.
Remove the pork hock from the slow cooker and de-bone it. Slice it as you want, and add it back to the sauce in the crock pot. Stir it up well so the pork can absorb some more flavor.
Serve with steamed vegetables, with some sauce over the vegetables.