Saturday, January 11, 2014

Winter Bliss: Skating and Sweet and Sour Pork

Well, I haven't been on skates since at least high school until today!  We spent the first day in the 30's in over a week on the rink.  Charlie was doing double duty teaching our nephew Ryan and I how to skate.  I think I fell more than Ryan, and have the bruises to prove it.  I still don't know how to stop, but it was so much fun.  Plus, I learned hockey skates are way more comfortable than figure skates!

What better after a long day outside and running errands than a crockpot meal. This evening I tried a recipe from one of the first Valentine's Day gifts I gave Charlie,  How to Make Love and Dinner at the Same Time. We have liked all the recipes tried to date, and tonight's Sweet and Sour Pork was no different.  I tweaked it a little bit.  To go with it maybe my new favorite Szechuan Green Beans, since they are so spicy, easy, and light (no frying like most recipes).

I hope you enjoy these on a cold wintery night!

Sweet and Sour Pork
 Serves 4
 2 lbs of pork, cubed (I did a pork roast)
1 green pepper, chopped
1 onion, chopped
1-2 carrots, chopped
1 20 ounce can of pinapple chunks, in juice
1/2 cup brown sugar
1/2 cup apple cidar
1/4 cup orange juice
1-2 tablespoons soy sauce
1-2 tablespoons worcheshire sauce
2 garlic cloves, minced
2 tablespoons water
2 tablespoons cornstarch

  1. Place pork, pepper, onion, and carrot in the crockpot.
  2. Drain the Pineapple, reserving the chunks for later,
  3. In a bowl, combine the pineapple juice, brown sugar, cider vinegar, orange juice, soy sauce,  and Worcestershire sauce; stir and add to crockpot. 
  4. Cook on LOW for 5-6 hours, or HIGH for 2 1/2-3 hours. (I did high for 2 1/2)
  5. Mix together cornstarch and water, and stir into crockpot.
  6. Stir in pineapple chunks, and cook for 20 minutes on HIGH.
Click here for the amazing and easy Szechuan Green Beans

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