Fireside Pork with Pineapple and Peppers

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Dinner

10 minutes

1 hour

6-8

    • 1 1/2 lb
      750 g
      Canadian Pork Braising Cubes
    • 1/4 tsp
      1 mL
      EACH cinnamon, red pepper flakes
    • 1 Tbsp
      15 mL
      canola oil
    • 1
      1
      medium onion, chopped
    • 3
      3
      cloves garlic, minced
    • 1 Tbsp
      15 mL
      grated fresh ginger
    • 2 cup
      500 mL
      chicken broth
    • 1/4 cup
      50 mL
      cranberry juice
    • 4
      4
      carrots, peeled, diagonally sliced
    • 1 cup
      250 mL
      diagonally sliced celery
    • 8 oz
      227 g
      can water chestnuts
    • 14 oz
      398 mL
      can pineapple chunks, drained
    • 1/2
      1/2
      EACH red and green pepper, in 1"/2.5 cm chunks
    • 3 Tbsp
      45 mL
      soy sauce
    • 2 Tbsp
      25 mL
      cornstarch

Directions

Sprinkle pork with cinnamon and red pepper flakes. Toss well to coat. Heat oil in a Dutch oven over medium-high heat. Add pork cubes and brown lightly. Add onion, garlic and ginger. Cook stirring, 2 minutes more. Add broth, cranberry juice, carrots, celery and water chestnuts. Bring to a boil; cover and simmer 40 minutes or until meat is tender. Stir in pineapple and red and green peppers. Cook 5 minutes more. In a small bowl, combine soy sauce and cornstarch. Add to stew and cook, stirring, until thickened.


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