Slow Cooked Pork with Pineapple

It’s been a while since I used the slow cooker.

I bought some pork forequarter chops on half price special offer at the supermarket and it didn’t take me long to decide that I was going to slow cook them and add pineapple. This is a very simple recipe which is kind of like sweet and sour pork, except that it hasn’t got the fatty batter around the pork or the luminous cerise sauce that you get from the Chinese take away. Unfortunately.

The sauce that the slow cooker produces it not very thick, but I like it that way as it doesn’t make the dish too heavy. You could add a some cornflour or arrowroot, (dissolved in a little water), if you want to thicken the sauce.

This makes a whole heap of food – easily enough for 6-8 people if you serve it with rice like I did. As there are only two of us we will be eating this all week 🙂 If you don’t have a slow cooker then you could cook this in a casserole dish in the oven, probably at about 160C/320C for a couple of hours. However, you will need to add at least another cup (maybe two) of liquid to the ingredients list to stop it drying out. I would swill water around in the empty tomato can and use that.

Ingredients – serves at least 6:

  • approx 1.4kg/3 lbs pork forequarter chops (or another cheap cut of pork, diced)
  • 1/2 tbsp oil, vegetable or olive
  • 2 onions, peeled and thinly sliced
  • 4 medium carrots, peeled and diced
  • 2cm/1 inch piece root ginger, peeled and thinly sliced
  • 800g/28 oz can diced tomatoes
  • 1/4 cup chinese cooking wine (Shao Shing), or dry sherry
  • 3 tbsp soy sauce
  • 3 tbsp white vinegar
  • 400g/14oz can pineapple pieces, drained
  • cooked white rice, to serve

Method:

  • Brown the pork chops in a large frying pan (in batches is best), then put into the slow cooker.
  • Heat the oil in the frying pan then add the onions, carrots and ginger and fry over a medium heat for a couple of minutes until the onions just start to soften. Add to the slow cooker.
  • Pour the tomatoes, cooking wine, soy sauce and vinegar into the slow cooker and then use tongs to mix all the ingredients.
  • Cook on high for 4 hours or low for 8 hours.
  • In the last 30 minutes of cooking time, get your tongs and break up the meat whilst it is still in the cooker. Pull out as many bones as you can and any large pieces of fat (which there might be if any of your chops had a fat rind). Of course, if you use a cut of meat that doesn’t contain bones then you don’t have to worry about them!
  • Then add the drained pineapple to the slow cooker, replace the lid and cook on high for those last 30 minutes.
  • Check again for any remaining bones as you serve the pork over rice.
  • Enjoy!

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4 Responses to Slow Cooked Pork with Pineapple

  1. Delicious recipes like this really make me miss my slow cooker. I can imagine how good this would smell cooking slowly in your kitchen. Take care, BAM

  2. Love my slow cooker – will definitely try this

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