Friday, January 22, 2016

Slow-Cooker Sweet and Sour Pork

From the kitchen of One Perfect Bite...This is another of the dishes we had at the lake last weekend. While the recipe for this slow cooker stew is easy enough to be included in my cottage cooking collection, I made it at home and brought it with us for dinner on Friday night. The cabin we stayed in is very basic and did not have a slow cooker that I could have use to make it, so I froze and transported it rather than fuss. It takes about 20 minutes to assemble the stew and it is usually ready to eat about four hours later. In my book, that makes it perfect for an easy weeknight meal. While the stew has an Asian bent, it will appeal to a broad span of diners and it really is a snap to make. Do give this one a try. I think you'll like it. Here is how this simple, but delicious stew is made.

Slow-Cooker Sweet and Sour Pork...from the kitchen of One Perfect Bite

3 to 4 pounds country-style pork ribs, cut crosswise in 1-1/2-inch pieces
1/3 cup low sodium soy sauce
1/3 cup light brown sugar
1/4 cup rice wine vinegar
1/4 cup shaohsing wine (dry sherry)
1 tablespoon ketchup
2 green onions, cut in half
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 large red bell peppers, cut in 1-inch cubes
12 to 16-oz. fresh cut pineapple
2 tablespoons cornstarch
1 tablespoon water

1) Spray interior of a 5-1/2 to 6 quart slow cooker with nonstick spray. Add pork cubes.
2) Combine soy sauce, brown sugar, vinegar, sherry, ketchup, red pepper flakes, green onions and garlic in a small bowl. Whisk to combine. Pour over pork and toss lightly to coat cubes.
3) Cover slow-cooker and cook on low for 4 to 5 hours. Add peppers last hour of cooking. Add pineapple last 20 minutes of cooking.
4) Transfer pork, peppers and pineapple to a serving bowl or platter. Discard green onions. Turn slow-cooker to HIGH power. Combine water and cornstarch in a small bowl. When sauce comes to a boil, add cornstarch slurry, and stir constantly until sauce thickens. Spoon over pork mixture and serve. Yield: 6 to 8 servings.

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1 comment :

KathyB. said...

I just printed this up and will be making it soon, thank-you !

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