April 18, 2010

Pacific Pork Roast

Pork loin roast with garlic and ginger.

  • pork loin roast, boneless, about 3 to 4 pounds
  • salt and pepper
  • garlic powder
  • 1 large onion, sliced
  • 1/4 cup sugar
  • 3/4 cup hot water
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1/2 teaspoon ground ginger
  • 3 tablespoons red wine vinegar
  • 1 tablespoon ketchup or tomato paste
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can [8 ounces] pineapple chunks, drained
  • 2 tablespoons water
  • 2 tablespoons cold water

Preparation:

Season pork roast with salt, pepper & garlic. Brown roast on all sides or place under broiler for 15 to 20 minutes to remove some fat. Place onion in bottom of slow cooker insert; top with the pork roast. Combine sugar, hot water, soy sauce, sherry, ground ginger, wine vinegar, and ketchup. Cover and cook on LOW for 9 to 11 hours. About 1 hour before done, add sliced bell peppers and pineapple chunks. To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set the slow cooker on HIGH; add cornstarch mixture. Continue to cook until thickened. (I would do this step on stovetop).
Serves 6 to 8.

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