Kurpuis Family Recipes

Hawaiian Pork in the Crock Pot

Ingredients

  1. 20 oz can of pineapple chunks with juice
  2. 1/4 cup brown sugar
  3. 1/2 cup soy sauce
  4. 1/4 cup ketchup
  5. 2 tablespoons rice vinegar
  6. 1 tablespoon sesame oil
  7. 1 tablespoon dried ground ginger
  8. Pepper, to taste
  9. Garlic powder, to taste
  10. 1 onion, diced
  11. 1 red bell pepper, diced
  12. 2 pounds pork loin, trimmed and cut into bite-sized pieces
  13. 2 tablespoons cornstarch
  14. 2 tablespoons cold water

Directions

  1. In a crock pot, combine the pineapple chunks with juice, brown sugar, soy sauce, ketchup, rice vinegar, sesame oil, ground ginger, pepper, garlic powder, diced onion, and diced red bell pepper.
  2. Mix all the ingredients well.
  3. Add the pork loin pieces to the crock pot and ensure they are well coated with the sauce.
  4. Cover the crock pot and cook on high for 3-4 hours or on low for 6-8 hours.
  5. In the last 30 minutes of cooking, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water until well combined.
  6. Pour the cornstarch slurry into the crock pot and stir to thicken the sauce.
  7. Once done, serve the pork and pineapple over white rice, garnished with chopped green onions and sesame seeds if desired.

Equipment

  1. Crock pot
  2. Measuring cups and spoons
  3. Mixing spoon
  4. Knife
  5. Cutting board
  6. Small bowl for cornstarch slurry

Tips

For best results, ensure the pork is well trimmed and cut into even bite-sized pieces for uniform cooking. Serve over white rice and garnish with green onions and sesame seeds for added flavor and presentation.

Source