Monday Recipe Share: Week Four

It's week four of our Monday Recipe Share! Be sure to check back every Monday morning for a new recipe to incorporate into your weekly meal plan!

This yummy recipe is intended to be made in the Celebrating Home Bean Pot. For more information about Celebrating Home and their beautiful Bean Pot collection, please contact me! I would love to tell you why I love my Bean Pots, and why I think every mom, cook or even non-cook needs to have one!

-Ondria

 
Sweet & Sour Pork
1 can (20oz) pineapple chunks in juice
1 1/2-2 lbs pork, cut into 1 in chunks
1 med green pepper, sliced into thin strips
1/2 med onion, thinly sliced
1/4 C brown sugar
2 tbsp cornstarch
1/4 C cider vinegar or red wine
1/4 C water
3 tbsp soy sauce
1/2 tsp salt

Drain pineapple, reserving juice. Refrigerate pineapple
chunks until ready to use. 
 
Place pork in your Bean Pot; add green pepper and onion.
In a bowl, combine brown sugar, cornstarch,
3/4 cup of pineapple juice, add water if needed, vinegar(or wine)
soy sauce and salt; blend until smooth and pour over pork and vegetables.
Cover and cook at 250 degrees for 7 hours. Add pineapple in the
final hour.
 
 

5 comments

  1. sounds good but i'm allergic to pineapples..it's not a hard recipe to follow,i like that.

    ReplyDelete
  2. I love this recipe - I haven't had sweet 'n sour pork in so long - this is the perfect one to make !!!

    ReplyDelete

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