• Preheat to 350°F. Also spray the 9" springform pan with non-stick spray.

Make the Batter

• In a large mixing bowl add the softened butter and sugars. Using the hand mixer on medium speed, cream together for 4 minutes. It should be creamy & fluffy.
  ½ cup salted butter, 1 ¼ cup sugar, ¼ cup brown sugar
• Next add the eggs & vanilla; mix for 1 minute. Read More »

• Slice each pork roast in half lengthwise to create four long, narrow pieces. Place the pork in a resealable plastic bag.
  2 1½ pound boneless pork picnic roasts
• In a medium bowl, whisk together 78.86 ml soy sauce, 78.86 ml oyster sauce, 55 g brown sugar, 2 tablespoons Shaoxing wine, 2 tablespoons hoisin sauce, 2 teaspoons five-spice powder, 2 teaspoons salt, and 6-8 drops red food coloring Read More »

• Add all of the "Egg Mixture" ingredients together in a mixing bowl. Whisk until fully combined. Set aside.
• Spray your slow cooker with cooking spray. This really helps get the casserole out of the crock easily!
• We're going to make 2 layers with the casserole ingredients, excluding the egg mixture. Add half of the potatoes (2 cups) to the slow cooker, followed by half of the bell pepper, half of the ham, and half of the cheese (1 cup). Add another layer with just the potatoes, bell pepper, and ham. Pour the egg mixture over everything and top with remaining cheese (1 cup). Read More »