Friday, 15 August 2014
Slow Cooked Pork and Pineapple
I posted a review of my multicooker this week and had a request for this recipe. I must confess I made it up as I went along and it turned out beautifully, so I thought it would post it here. That way I will remember how to make it next time!
700g diced pork (I used forequarter chops which were only $6/kilo and cut the meat off the bones, removing all fat)
1 x can of pineapple pieces (including the juice)
1 x onion chopped
1 x red capsicum chopped
2 cloves garlic, crushed
1 x teaspoon chilli powder
2cm piece of ginger, chopped
1/2 cup hoisin sauce
1/2 cup kecap manis
1 cup chopped pumpkin
Combine garlic, ginger, chilli powder, hoisin sauce and kecap manis in a bowl. Add to the diced pork and marinate overnight.
I then sauteed my onion in my multicooker, but if you are doing this in a slow cooker I would just add it raw. Add marinated pork, tinned pineapple including juice, capsicum and pumpkin and stir to combine. When adding the pineapple juice, the total amount of liquid you need depends on the size of your slow cooker. You don't want to cover the meat, and I find about half way up the meat level works best as the pork juices will add further liquid.
Slow cook for 6 - 8 hours on low, depending on your slow cooker. I had mine on timer and when I got home I added some homemade natural yoghurt to thicken the liquid a little. You could also use sour cream or a little cornflour mixed with water.
Serve with basmati rice. The pork falls apart on your fork and is rich with asian-inspired flavour.