Caribbean-Style Pork

Caribbean-Style Pork Recipe
Oxmoor House
With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use peppers within a day or two, keep them at room temperature for better flavor.

Yield:

6 servings (serving size: 3/4 cup rice, 2/3 cup pork mixture, and 1 teaspoon green onions)

Recipe from

Oxmoor House

Nutritional Information

Calories 422
Caloriesfromfat 0.0 %
Fat 10.6 g
Satfat 2.8 g
Monofat 4.8 g
Polyfat 1.6 g
Protein 37.4 g
Carbohydrate 42 g
Fiber 2.4 g
Cholesterol 95 mg
Iron 3.6 mg
Sodium 547 mg
Calcium 38 mg

Ingredients

1 (2-pound) boneless center-cut pork loin roast, trimmed
1 teaspoon olive oil
2 cups chopped red bell pepper
6 green onions, cut into 1-inch pieces
Cooking spray
2 tablespoons hoisin sauce
1 tablespoon lower-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons creamy peanut butter
1 teaspoon cumin seeds, crushed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
4 1/2 cups hot cooked basmati rice
2 tablespoons diagonally sliced green onions

Preparation

1. Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; sauté 5 minutes or until browned.

2. Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.

3. Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl; stir until well blended. Pour mixture over pork and vegetables; stir well.

4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours. Serve over rice; sprinkle with sliced green onions.

Flavor Tip: With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use the peppers within a day or two, keep them at room temperature for better flavor.

Cooking Light Slow Cooker Tonight,

Oxmoor House

September 2012
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