Ingredients for 6 to 8 servings:
3 pounds pork tenderloin cut in squares
2 tablespoons vegetable oil to sear the meat (may require 2 additional tablespoons to continue browning the meat)
¼ cup rice vinegar (to deglaze the pan)
1 large onion cut in chunks (large pieces)
1 green bell pepper cut in strips
1 red bell pepper cut in strips
3 to 4 mashed garlic cloves
1 small can mild green chiles/chilies
1 large can pineapple chunks; drain the juice but reserving ¾ cup
Mix together: the reserve 3/4 cup pineapple juice with:
3 to 4 tablespoons corn starch
2 tablespoons soy sauce
¼ cup brown sugar
Season with salt (and pepper) 3-pounds of pork and let it rest and dry for at least 15 to 20 minutes.
In high temperature heat the vegetable oil in a deep frying pan.
Sear (brown) the meat; remove from the oil and place the meat into the slow cooker pot.
Deglaze the pan with ¼ cup rice vinegar scraping the bottom of the pan; add the mixture to the meat.
Add to the meat the onion, green and red peppers, garlic, the green chilies, and the pineapple chunks.
Mix together the reserved pineapple juice with the corn starch, the soy sauce and the brown sugar.
Add the juice mixture to the meat and vegetables in the pot.
Mix, cover and let it cook for 2 hours. After 2 hours, uncover and mix well.
Cover again the pot and let it cook an additional two hours (4 hours total).
(If the gravy is not thick enough, you can add 1 or 2 tablespoons of corn starch for thickening, mixing the corn starch with a small amount of water before adding it to the meat).
Serve over white rice.
BUEN PROVECHO!
Soundtrack: Easy Saturday by Bad Snacks from YouTube Audio Library
Luz D Maldonado
PO Box 52299
Toa Baja PR 00950-2299
luzdeliamaldonado@gmail.com
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