Slow Cooker Sweet and Sour Pork
A delicious main meal with Chinese influences, adapted to the slow cooker from the original recipe in My Family Kitchen by Sophie Thompson (slow cooker method is my own)
- 1 tbsp olive oil
- 500 g lean pork cut into 3 cm cubes
- 2 tsp cornflour
- 227 g can of pineapple chunks in juice
- 4 tbsp white wine vinegar
- 50 g soft light brown sugar can also use dark muscovado sugar
- 1 tbsp light soy sauce
- 1 onion thinly sliced
- 1 large carrot peeled and cut into batons (I used my julienne peeler)
- 1 yellow and 1 red pepper de seeded and cut into strips
- 75 g unsalted cashew nuts (I omitted these)
- Small bunch of coriander leaves picked
Heat the oil in a frying pan over a high heat and add the pork chunks. Brown on all sides. Soft the cornflour over the pork, turning to coat. Place the pork in the slow cooker (I used a 3.5 litre).
Place the pineapple and juice in the slow cooker with the pork, and add the vinegar, sugar and soya sauce. Add the onion, carrot and peppers, stir to combine and turn the slow cooker on high for 4-5 hours.
Toast the cashew nuts, if using, in a dry frying pan until golden and evenly coloured. Scatter the toasted cashews and coriander leaves over the pork.
Note: I'm sharing here how I adapted the method slightly from the book to the slow cooker, rather than the method given in the book which uses a wok.
The book also has a recipe for rice to go with this dish, though I just made plain boiled rice.
Calories: 388kcal | Carbohydrates: 33g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 338mg | Potassium: 870mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3510IU | Vitamin C: 46.3mg | Calcium: 44mg | Iron: 3.1mg