One of our favorite recipes in the book is the Pineapple Ginger Pork on page 283. Here is her recipe. Every time I make this, my family gobbles it up and wants more!
Slow Cooker Pineapple Ginger Pork Recipe
12 oz. pork tenderloin, cut into 1" cubes
2 tsp. cornstarch, divided
2 tbsp. soy sauce, divided
1 tsp. sesame oil
1 small onion, thinly sliced
1 clove garlic, minced
1 tbsp. packed brown sugar
1/4 tsp. ground ginger
1 can pineapple tidbits, juice reserved
1/4 cup chicken broth
2 tbsp. ketchup
1 tbsp. rice vinegar
1 tbsp. hoisin sauce
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
In a bowl, combine together the onion, garlic, brown sugar, ginger, the remaining cornstarch, soy sauce, pineapple juice, chicken broth, ketchup, rice vinegar and hoisin sauce. Pour over pork.
Cover and cook on low for 6-8 hours or until pork is tender.
Add pineapple tidbits, red pepper and green pepper (we substitute and always use a yellow bell pepper instead of a red one). Cover and cook on high for 15 minutes or until peppers are tender-crisp.
Serve over freshly cooked rice or alongside your favorite rice. Enjoy!