Slow-Cooked Sweet 'n' Sour Pork

| No Comments | No TrackBacks
Printer-friendly version
sweet_sour_pork.jpgFollowing the standard crockpot steps of brown meat, chop vegetables, combine ingredients and forget about it, this hearty Asian dish makes an easy, comforting, weeknight meal. The sauce is more tangy than the usual tomato based sweet and sour, add hot pepper flakes or chili sauce for more of a kick. Serve over rice.

2 tablespoons plus 1-1/2 teaspoons paprika
1-1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
1-3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice, optional

Time estimate:Prep: 20 min. Cook: 6-1/2 hours

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a nonstick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3-qt. slow cooker.
Drain pineapple, reserving juice; refrigerate the pineapple. Add the pineapple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.
Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened.
Yield: 6 servings.

No TrackBacks

TrackBack URL: http://www.pancakeweekend.com/cgi-bin/mt/mt-tb.cgi/88

Leave a comment