|
Sweet and Sour Pork
SUBMITTED by Betty S., Springfield
2 pounds boneless pork, cut into 1" chunks
2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 onions, cut into chunks
1 green bell peppers, cut into chunks
1 (16 oz.) bag baby carrots
2 (13 ounce) cans pineapple chunks
3 tablespoons cornstarch
1/4 cup sugar
1/3 cup vinegar
1 tablespoon soy sauce
1/2 cup reserved pineapple juice
In heavy skillet heat oil and brown pork, stirring frequently,
for about 4-5 minutes. Sprinkle pork with paprika, salt, and
pepper while meat is browning. Place onions, peppers, and
carrots in 4-5 quart slow cooker and top with pork. Drain
pineapple and reserve 1-1/2 cups juice. Pour 1 cup juice into
slow cooker and reserve 1/2 cup juice and the pineapple chunks.
Cover and cook on low for 8 hours until vegetables and pork are
cooked. Later in small bowl, combine cornstarch, sugar, vinegar,
soy sauce, and 1/2 cup pineapple juice; mix well. Stir into slow
cooker along with pineapple chunks. Cook on high awhile longer
until sauce is thickened. Serve hot over rice.
|
|
