Rating: 3.5 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

422 calories; fat 10.6g; saturated fat 2.8g; mono fat 4.8g; poly fat 1.6g; protein 37.4g; carbohydrates 42g; fiber 2.4g; cholesterol 95mg; iron 3.6mg; sodium 547mg; calcium 38mg.
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