© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Martha N.
Even though a co-worker gave me this recipe more than 20 years ago, my family still enjoys it today.
2 tablespoons plus 1-½ teaspoons paprika
2 ½ pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 20 ounce can unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
¼ cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
½ teaspoon salt
2 tablespoons cornstarch
¼ cup cold water
hot cooked rice, optional
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 quart 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. Serve over rice if desired.