elicious Pineapple Pork Bowl combines sweet and tangy soy ginger honey marinade with guava nectar. Add savory vegetables plus tart pineapple and you’re back in the Islands!
There is something about a Rice Bowl that I absolutely adore; the yummy sticky white rice with fragrant vegetables, and of course the star of the show, the slow cooked luscious pork. Pineapple Pork Bowl will make you feel like you’re back in the Islands sitting by the beach with a rice bowl in one hand and a Pina Colada in the other. The sweet tang of the pineapple chunks and the ginger soy marinade will make you run for your flip flops to get all of these luscious ingredients at your local market. It doesn’t get much better than this! Plus, it’s so simple because it all gets done in the crockpot, leaving you more time to read your favorite new book.
So my beautiful friend Kim gave me the idea for this recipe. She was recently in Hawaii and fell in love with this awesome Wonnie’s Korean Style Marinade Bul Go Ki Sauce. I decided to slow cook the pork roast in the marinade and also add a can of guava nectar, which she also recommended. Throw it all in the crock pot and watch the slow cooker magic happen. Later, you will shred the most succulent roasted pork into indiviual rice bowls, and await the compliments. Yep, Pineapple Pork Bowl will definitely give your taste buds a tropical sensation..now where did I put my book?
Pineapple Pork Bowl
Prep time
Cook time
Total time
Author: Susan
Recipe type: Dinner
Serves: 8 servings
Ingredients
- 1 (4-lb.) bone-in pork shoulder roast (Boston butt)
- 2 teaspoons Hawaiian salt (or Kosher)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, cut into 8 wedges
- 1 bottle Korean Style Marinade Bul Go Ki Sauce
- 1 (11.5 ounces) can guava nectar
- 1 green bell peppers, chopped
- 6 each orange and yellow small sweet peppers, stemmed and chopped
- 1 (20 ounce) can pineapple chunks
- ½ cup reduced-sodium soy sauce
- ¼ cup firmly packed light brown sugar
- 3 tablespoons rice wine vinegar or white vinegar
- 2 tablespoons all-purpose flour
- Serve with white rice
Instructions
- Sprinkle all sides of pork roast with salt and pepper. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. Transfer pork to a 6-qt. slow cooker, and add onion. Whisk together Korean Bul go ki sauce and guava nectar; pour mixture over pork. Cover and cook on LOW 7 hours.
- Add green bell peppers, orange and yellow sweet peppers, pineapple and continue cooking on LOW an additional hour.
- Transfer pork to a serving platter, and cover with foil to keep warm. With a slotted spoon, remove the bell peppers, sweet peppers and pineapple and place in a bowl. Pour the remaining cooking liquid through a fine wire-mesh strainer, saving 5 cups of the liquid to pour into a medium saucepan, discarding any leftover solids. Add soy sauce, brown sugar and rice wine vinegar to the sauce. Bring the sauce in pan to a boil over medium-high heat and boil for 7-8 minutes.
- Spoon ¼ cup sauce into a small bowl, and whisk in flour until smooth. Return flour mixture to pan, and boil, whisking constantly, 1 to 2 minutes or until slightly thickened.
- Put some rice in a bowl and serve with pork, vegetables, pineapple and sauce.
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