Instructions
- Place pork loin roast, peaches, soy sauce, 3 Tbsp. sesame oil, ginger and garlic cloves in slow cooker.
- If using a slow cooker: cover and cook on high for 6-7 hours until pork reaches an internal temperature of 145° F followed by a 3-minute rest.
- During the last 30 minutes of pork’s cooking time, prepare sushi rice and cucumber salad.
- To make sushi rice add rice and 3 cups water to a small pot. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and cook for 20 minutes. Remove from heat and fluff with a fork.
- While rice is cooking, prepare cucumber salad, if desired. Thinly slice 1 cucumber, place slices into a medium bowl. Add ¼ cup sesame oil, ¼ cup rice vinegar, 1 Tbsp. sambal or 1 tsp. red pepper flakes, 1 tsp. granulated sugar, and a pinch of salt and black pepper to bowl. Massage salad ingredients together with your hands, breaking apart cucumbers. Set aside cucumber salad and let marinate for 5-7 minutes to further develop flavor.
- Once pork is finished cooking, carefully remove fresh ginger from pork juices, if using, and discard. Using two forks, shred pork into small pieces. Once shredded, mix pork in with juices to incorporate, breaking peaches and garlic apart.
- To serve, divide sushi rice among 8 bowls. Top with sticky sesame pork and cucumber salad, if desired. Garnish with scallions and sesame seeds, if desired.
