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Ingredientes
- 2 x 3 pounds boneless country style pork ribs, trimmed of fat, cut in one inch cubes
- 1 x (8 ounce) can plain tomato sauce (or possibly 2 Tbsp. tomato paste)
- 4 lrg carrots, cut in one inch pcs (or possibly baby carrots, halved, to equal 3 - 4 c.)
- 3/4 c. chicken broth (from bouillon or possibly chicken base is fine)
- 1 Tbsp. grated fresh ginger
- 1 Tbsp. packed dark brown sugar
- 3 Tbsp. soy sauce (we use Yamasa brand)
- 1/2 tsp grnd allspice (optional)
- 3 x 4 clv garlic, peeled and crushed (or possibly 2 tsp garlic pwdr) 1 Tbsp. warm pepper sauce we use Cholula brand)
- 2 Tbsp. cornstarch
- 1 x (20 ounce) can pineapple chunks, liquid removed, reserve juice
- 1 x , green, red and yellow bell pepper, cut in one inch cubes Zest and juice of 1 fresh lemon
Direcciones
- Mix cubed pork, tomato sauce or possibly paste, carrots, broth, ginger, brown sugar, soy sauce, allspice and pepper sauce in crock pot. Cover and cook on low for 7 to 8 hrs.
- Mix cornstarch, lemon zest and juice, and reserved pineapple juice; gradually stir into crock. Stir in diced pineapple and peppers. Cover and cook on high for 30 min or possibly till thickened. Serve over rice.
- Notes:1. Measurements do not need to be precise...the thing with most newer crockpots is which they cook hotter than old slow cookers and so seem to work best if at least 2/3 full. Ours is a 6-qt size with removable Corning Ware (pyroceram) pot. These quantities work for us.
- 2. The mix of colored bell peppers make for a very pretty dish and the flavors do differ, but you can use all green, all red...whatever you have or possibly prefer.
- 3. Yamasa soy sauce is our favorite brand...it is thin, with an almost teriyaki flavor. If you cannot find it or possibly have another brand you like, use it.
- 4. Cholula brand warm sauce is what we feel is medium in "heat," meaning it has a definite bite which does not overpower its good flavor. For reference, we think Tabasco brand has less flavor and is a lot "hotter." If desired "Warm," add in a good sprinkle of crushed red pepper flakes or possibly use a hotter sauce to suit your taste.
- 5. To us, dry ginger pwdr doesn't taste anything remotely like fresh grated ginger root. We do not use lots of ginger, so buy a young, smallish 'hand', wash, dry and store in freezer in a small ziplock-type freezer bag with as much air pressed out as possible. To use, grate with rasp-type grater (Microplane brand is one...) right from the freezer, no peeling or possibly thawing required. Return to freezer, where it keeps happily for MONTHS.
- 6. If you do not have a fresh lemon, leave out the zest and lemon juice. It will still be good, but we think it's worth buying one. An orange should work, a lime or possibly two probably would too, but we haven't tried them.
- 7. If you use tomato paste, mix it well with the water before adding.
- 8. Leftovers freeze very well. I always make up a few lunch size containers to take to work...rice on the bottom, dot with butter if desired, pork mix on top, freeze. Thaw in fridge a day or possibly two before, reheat in microwave at work.
