Enjoy this easier and lighter version of a classic pork Chinese stir-fry dish made with boneless pork, sweet bell peppers, onion, Oriental vegetables and pineapple. The pork is slow cooked until tender in a sweet and tangy sauce. Skip the take out and serve over fluffy white rice.
Cut the boneless pork into 1 to 1 ½ inch cubes. Core and seed the red bell pepper. Cut the pieces into 1 inch pieces. Peel and roughly chop the onion into large pieces. Pour the frozen oriental vegetables into a colander and run cold water over them until thawed. Drain well.
Place the cubed pork, cubed bell pepper and onion in the slow cooker.
Drain as much water from the Asian vegetable mix as possible and add to the slow cooker.
Pour the pineapple chunks and the syrup into the crock pot.
Add the brown sugar, soy sauce, apple cider vinegar and ginger to the ingredients.
Use a large spoon to toss the ingredients together to combine.
Cover the crock pot and cook on high for two hours.
After 2 hours mix the cornstarch with the water and add to the slow cooker. Recover and cook for 30 to 60 minutes until thickened. Do not over cook.
Serve over cooked white rice.
Makes six servings.
Recipe Expert Tips
Pork: Use a lean cut of pork cut into 1 or 2 inch cubes that has a small amount of marbling. Pork loin is way too lean and can dry out very fast.
Asian vegetables: Use your favorite blend of Asian vegetables.
Cooking: Do not over cook the pork or it will be very dry.
Sweet and sour sauce ingredients: You can use rice wine vinegar instead of apple cider vinegar for a more authentic flavor.
Ginger: I prefer fresh ginger but was out and substituted ground ginger powder. If you have fresh ginger you and use it instead.