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  • Crockpot Pork With Peppers And Pineapple

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    Crockpot Pork With Peppers And Pineapple
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x 3 pounds boneless country style pork ribs, trimmed of fat, cut in one inch cubes
    • 1 x (8 ounce) can plain tomato sauce (or possibly 2 Tbsp. tomato paste)
    • 4 lrg carrots, cut in one inch pcs (or possibly baby carrots, halved, to equal 3 - 4 c.)
    • 3/4 c. chicken broth (from bouillon or possibly chicken base is fine)
    • 1 Tbsp. grated fresh ginger
    • 1 Tbsp. packed dark brown sugar
    • 3 Tbsp. soy sauce (we use Yamasa brand)
    • 1/2 tsp grnd allspice (optional)
    • 3 x 4 clv garlic, peeled and crushed (or possibly 2 tsp garlic pwdr) 1 Tbsp. warm pepper sauce we use Cholula brand)
    • 2 Tbsp. cornstarch
    • 1 x (20 ounce) can pineapple chunks, liquid removed, reserve juice
    • 1 x , green, red and yellow bell pepper, cut in one inch cubes Zest and juice of 1 fresh lemon

    Directions

    1. Mix cubed pork, tomato sauce or possibly paste, carrots, broth, ginger, brown sugar, soy sauce, allspice and pepper sauce in crock pot. Cover and cook on low for 7 to 8 hrs.
    2. Mix cornstarch, lemon zest and juice, and reserved pineapple juice; gradually stir into crock. Stir in diced pineapple and peppers. Cover and cook on high for 30 min or possibly till thickened. Serve over rice.
    3. Notes:1. Measurements do not need to be precise...the thing with most newer crockpots is which they cook hotter than old slow cookers and so seem to work best if at least 2/3 full. Ours is a 6-qt size with removable Corning Ware (pyroceram) pot. These quantities work for us.
    4. 2. The mix of colored bell peppers make for a very pretty dish and the flavors do differ, but you can use all green, all red...whatever you have or possibly prefer.
    5. 3. Yamasa soy sauce is our favorite brand...it is thin, with an almost teriyaki flavor. If you cannot find it or possibly have another brand you like, use it.
    6. 4. Cholula brand warm sauce is what we feel is medium in "heat," meaning it has a definite bite which does not overpower its good flavor. For reference, we think Tabasco brand has less flavor and is a lot "hotter." If desired "Warm," add in a good sprinkle of crushed red pepper flakes or possibly use a hotter sauce to suit your taste.
    7. 5. To us, dry ginger pwdr doesn't taste anything remotely like fresh grated ginger root. We do not use lots of ginger, so buy a young, smallish 'hand', wash, dry and store in freezer in a small ziplock-type freezer bag with as much air pressed out as possible. To use, grate with rasp-type grater (Microplane brand is one...) right from the freezer, no peeling or possibly thawing required. Return to freezer, where it keeps happily for MONTHS.
    8. 6. If you do not have a fresh lemon, leave out the zest and lemon juice. It will still be good, but we think it's worth buying one. An orange should work, a lime or possibly two probably would too, but we haven't tried them.
    9. 7. If you use tomato paste, mix it well with the water before adding.
    10. 8. Leftovers freeze very well. I always make up a few lunch size containers to take to work...rice on the bottom, dot with butter if desired, pork mix on top, freeze. Thaw in fridge a day or possibly two before, reheat in microwave at work.

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