I threw all these ingredients into the slow-cooker 6 pm last night. Hungry, I checked it at 7 pm: tasted disappointing. Then I slept till 8:30 am, went back to bed, and then at 12:30 pm I decided I suddenly remembered I had food in a slow cooker and went out into my 2nd floor hallway. I instantly could smell this delicious smell. "Whoa, is someone else cooking?" But downstairs, the kitchen was empty, except for my slow cooker, which was still on. I opened it and found that my caramelized onions had really caramelized to the point of blackness, the pork had fallen off the bone, the watery soup I had left at 7 pm had become this delicious, caramelized, thick stew.

Method: Throw in pork stew bits (1.79/lb), add to slow cooker and fill with water until just covered. Add cubed daikon radish.

In a wok or saucepan, fry one large onion (diced) in butter, letting the onions and butter scorch (but not to the point of burning). Add garlic and ginger as the onions brown. When the onions have reduced to less than one half their original size, and most of the water from the butter has evaporated, add garam masala and chili powder such that upon stirring, the onions start sticking to the pan. Let scorch until smoke starts rising: then deglaze with leftover wine (alt: mirin or fruit juice). Let reduce on high heat for 1-3 minutes. Then add the caramelized onion mixture to the slow cooker. Add in crushed Sichuan peppercorns.