Saturday, October 15, 2011
Pineapple ginger pork
I found this recipe in a wonderful cookbook called 365 Easy Slow Cooker Recipes. It reminded me of Hawaiian Chicken, a dish my mother made when I was a child. That dish used chicken, onion, green pepper and pineapple chunks. I modified this recipe for Pineapple Ginger Pork, skipping the oyster sauce and sliced water chestnuts and substituting green peas and a cornstarch slurry for the (called for) snow pea pods and tapioca.
1 pound boneless pork shoulder, cut in 1-inch cubes
2 tablespoons cooking oil
1/4 cup chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoons grated fresh ginger (I used 1/2 teaspoon powdered ginger)
15 ounce can pineapple chunks
4 medium carrots, diced
1 large onion, cut into 1-inch pieces
1 cup frozen green peas
2 teaspoons cornstarch mixed with 1/2 cup water
In a large skillet, heat the oil and brown the pork in two batches. Drain fat. Drain the pineapple, adding the juice to a 6-quart slow cooker. Combine all the remainig ingredients except the pineapple, peas and cornstarch/water mixture. Mix well and cook on low for 8 hours. About 30 minutes berfore serving, turn the cooker to high. Add the peas; mix the cornstarch and water and add it to cooker. Mix the pineapple in, just before serving. Yield: 6-8 servings.
This dish is salty and sweet. We loved it, although my youngest son did not like the warm pineapple in the dish. He is used to eating pineapple cold, so having it in a hot dish threw him a bit.