"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Slow Cooker Pork with Mango & Lychees #French Fridays with Dorie

Slow Cooker Pork w/ Mangos & Lychees- simplelivingeating.com

Lychees are from China, and this dish is from the Dominican Republic? The only thing that the original recipe from Around my French Table: Pork Roast with Mangoes and Lychees has connected to France is that the recipe comes from Alec Lobrano an American who wrote the book: Hungry for Paris, which I will attest... is the best guide to restaurants in Paris. Every recommendation that we went to was terrific. 

OK, so back to this Chinese/Dominican fusion dish... the weather is getting warmer outside and I feel the need to clean out my freezer. 

Slow Cooker Pork w/ Mangos & Lychees- simplelivingeating.com

I had some pork stew pieces that I was going to use for a Mexican dish... my gears started turning, and you know what always comes into my head: CROCKPOT... 

Slow Cooker Pork w/ Mangos & Lychees- simplelivingeating.com

Oh yeah, threw everything in the pot and used dried mango pieces, which I believe would hold up better being slow cooked than fresh mango... and I didn't have to peel anything! Lychees are only from cans around here, which made the dish super easy to put together.

Slow Cooker Pork w/ Mangos & Lychees- simplelivingeating.com

No one in my family, including me had ever actually eaten a lychee before, interesting I could take them or leave them... but it is probably not fair to judge a canned version of a fruit. The next time I am in Chinatown NYC I will look for fresh lychee just to see what they really taste like.

An enjoyable dish, everyone in my family was a bit perplexed that it was for FFWD... no one guessed it was Dominican or Spanish... I agreed with the general opinion, it tasted like a Chinese dish! 

Slow Cooker Pork with Mango & Lychees

by Diane Balch inspired by Dorie Greenspan's "Pork Roast with Mangoes and Lychees" from "Around my French Table."
Prep Time: 20 minutes
Cook Time: 8 to 10 hours on low
Keywords: slow-cooker entree gluten-free pork Chinese

Ingredients (4 to 6 servings)
  • 3 pounds of pork stew cuts: 2 inch cubes
  • 2 tablespoons of extra-virgin olive oil (EVOO
  • 1 large onion chopped
  • 5 cloves of garlic chopped
  • 3 tablespoons of red wine vinegar
  • 1/2 cup of dry white wine
  • 3 tablespoons of soy sauce (used gluten-free)
  • 1 teaspoon of piment d' espelette or chili powder
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 bay leaf
  • 1 teaspoon of dried thyme
  • 1/2 cup of hydrated dried mangoes chopped
  • 1 20 ounce can of lychees in heavy syrup (do not drain)
  • 1/4 cup of lime juice

1) In a large bowl whisk together: EVOO, garlic, red wine vinegar, white wine, soy sauce, piment' d espelette, salt, pepper, thyme. Add bay leaf and set aside.
2) Put onions in slow cooker followed by pork, mango and pour lychees in syrup over the pork. Pour wine mixture over the pork.
3) Cook on low for 8 to 10 hours or on high for 6 hours.
4) When pork is tender turn off heat and add lime juice.
Serve over rice.

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Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 


  1. Seems like a good recipe for the crock pot to me! Looks good.

  2. We really enjoyed this one in our house….but I love your take on it! It would make a wonderful meal on a cold winters day! Crock pots are great! Have a great weekend, Diane!

  3. Good thinking! I think it takes more than a few tablespoons of soy to make something into a Chinese dish but whatever this was I found I quite liked it. A crock pot makes so much sense with this too! Not a chance I think at finding fresh lychees this time of year but when you do it is fun to peel and use them as garnish with fruity tasting martini and cocktail drinks.

  4. You always make Dorie's recipes more approachable! It was an odd recipe for a French cookbook, but we did enjoy! Have a wonderful weekend!!!

  5. This would be perfect for the slow cooker! I really enjoyed this one, too, and loved Dorie's story about it.

  6. This dish would have been great in the slow cooker, and it would have thickened up the sauce even more. Great idea. Lychees and icecream are the standard Chinese restaurant dessert here so they are generally not that hard to get in cans; that said, I had to go to 2 supermarkets to find them, and then could only buy an enormous can. (Luckily, I like them!)

  7. Your dish looks great. I like a perfectly cooked pork roast, but agree that it's difficult to beat putting everything in a crock-pot and letting it simmer. Great idea with the dried mangos. I've gotten picky about the fresh ones that I like - I'm sure they worked perfectly for you - nice concentration of flavor.

  8. You certainly used your head when putting together this week's recipe. I am curious about lychees also so when I see fresh ones, I will buy them. Maybe make that ice cream I keep hearing about. I cannot get used to the "look" of the lychees and now that Mardi has suggested they look like eyeballs, it will be difficult to get one into my mouth. I will try. I had never even heard of Alec Lobrano or "Hungry for Paris" so am glad for the recomendation.

  9. Great job, especially adapting the mangoes for dried to use in the slow cooker. I also had not tried lychees before and was happy to even come across a can. My reaction was the same as yours - take em or leave em, plus I would like to try a fresh one. My local market said they will be in stock in a month or so and assured me they are "very popular around here ". We'll see about that....:)

  10. Of course you made this in the crockpot. No surprise. Is that new cookbook you're writing a slow cooker book? That would be a natural! I don't think it matters what its ethnic origin is. What matters is that it was delicious. Cleaning out your freezer is an added bonus.

  11. I love that you did a crockpot version of this and I am fairly certain I'll be returning to use your recipe! I thought the lychees were fine, though I agree that judging by a canned version isn't fair! Looks great, Diane, and glad to hear that winter has moved on from your area!

  12. We left out the lychees and it did not taste like Chinese food to us. You have such great cooking skills to be able to adapt these recipes. I saw your post on the waffles and was hoping that mine would be as good as yours. I can't change the temp of my waffle iron so maybe that was it.

  13. was your pork just incredibly tender? :) I love that you used the slow cooker for it, a great idea!

  14. I am giving it a try. Thanks for sharing.

  15. Interesting. I will have to look for lychees next time I'm out. I wonder if I can even find them in cans here.

  16. Looks delicious thanks for sharing with Hearth and soul blog hop, pinning

  17. This sounds like the flavor would be incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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