Sweet 'n' Sour Pork
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Serves/Makes: 6
Ready in: > 5 hrs
- 2 tablespoons paprika, PLUS
- 1 1/2 teaspoon paprika
- 2 1/2 pounds boneless pork loin roast, cut into 1-inch strips
- 1 tablespoon canola oil
- 1 can (20 ounce size) unsweetened pineapple chunks
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1/4 cup cider vinegar
- 3 tablespoons brown sugar
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 1/4 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-qt. 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.
Recipe Source: cdkitchen.com
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