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Pineapple Ginger Pork
by Debbi DeSisto
A
wonderful sweet and sour pork dish that is easy to make.
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2 pounds boneless pork shoulder
2 tablespoons cooking oil
3/4 cup chicken broth
3 tablespoons quick-cooking tapioca
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce (optional)
1 teaspoon grated fresh ginger
1 (15 1/4-ounce) can pineapple chunks (juice pack)
4 medium carrots, cut into 1/2-inch slices (2 cups)
1 large onion, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
1 1/2 cups fresh snow pea pods OR 1 (6-ounce) package frozen pea pods
3 cups hot cooked rice
Trim fat from pork. Cut pork into 1-inch cubes. In a large skillet brown
1/2 of pork at a time in hot oil. Drain fat.
In a 3 1/2- or 4-quart slow cooker, combine chicken broth, tapioca, soy
sauce, oyster sauce and ginger. Drain pineapple, reserving juice. Stir juice
into broth mixture; cover and chill pineapple chunks. Add carrots, onion and
water chestnuts to cooker. Add pork.
Cover and cook on low heat setting 6 to 8 hours OR on high heat setting 3
to 4 hours.
If using low heat setting, turn to high heat setting. Stir pineapple
chunks and snow peas into cooker. Cover and cook 10 to 15 minutes more on
high heat setting or until peas are crisp-tender. Serve over rice. Makes 6
to 8 servings.
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