Hello, your resident Rooster is back in the house, this time playing around with some slow cooking methods.
This recipe has been getting bandied about amongst us for a while now with some success and some failure. This is really a simple recipe, but there are some key points that I want to make about it that can ruin the meal very slowly (it’s slow cooking, after all), so let’s go through it real quick here. First, the recipe…
- 1 lb Pork
- 1 can Pineapple juice (6 oz)
- 1 can Pineapple chunks (8 oz)
- Soy sauce
- Salt and pepper
- Prepare the pork into bite-size chunks.
- Add the pork, pineapple juice, and pineapple chunks to your crock pot.
- Add some soy sauce to the mix.
- Add salt and pepper to taste.
- Give it a stir to get some mixing between the pork and the pineapple.
- Set the crock pot to LOW.
- Allow to cook for about six hours.
- Add chopped onions about one half hour prior to serving and allow to cook down a bit.
Now, to break things down a bit. I usually buy boneless pork ribs because they are cheap and come on a tray that is approximately 1lb in weight. Easy portions! Since they are ribs, they are easy to cut down to bite size portions with a good knife.
Don’t worry too much about fat on the pork ribs, though if you come across any really large bits, you should cut those out completely and dispose of them properly. No need to have tons of fat in this, and if that much is left in the crock pot for six hours, it tends to melt down and sit on the surface as grease. No need for that at all! Notice that the meat is on a non-wood cutting board… wood cutting boards should not be used for dealing with meats, since they will absorb things that they should not absorb, raising health issues.
Next, just dump all of that nice chopped pork into your handy crock pot along with your pineapple chunks and pineapple juice, and stir it all around. You want things to be mixed up in this case, because the acidity of the pineapple needs to mingle with that pork to cook it up all nice and tender. Add in some soy sauce at this time as well, maybe a quarter cup or so. I never really measure it myself, but this isn’t baking… you can get away with it. If you aren’t sure, undercut the amount that you add to the mix… once it is in, it is kind of hard to get it back out again. If there isn’t enough at the end, you can always add more.
The next step is very important, as the testers around here have found out. You need to set the crock pot to LOW! If you set it to high, and then let it sit there for the next six hours, you are going to boil your pork to death and it will be very tough. If you do this with chicken, it apparently turns into mush, as one of our Chicklets found out the hard way!
The onions I call for are really an optional thing, but I happen to love onions, so they are going in. However, I don’t put them in at the beginning and have them cook for six hours, because they would turn to mush and that is just not any fun. Instead, about half an hour before I am ready to serve, I cut them up and throw them in, letting them cook in the hot mix for that shorter amount of time. When they are bitten through, they still have a bit of crunch, but have also soaked up the salty-sweet taste of the soy and pineapple.
Once it is done, I think it is appropriate to serve over rice, though I suppose cubed potato would work as well:
Remember, this is Slow Cooking. The preparation time is very short, so I like to do that in the morning, get it into the crock pot, set it to LOW, and leave for work. When I get home, it is ready to go and all I have to do is chop up an onion, throw it in, prepare some rice, and I have a wonderful meal!
Things to try:
- Instead of putting the pineapple chunks in at the beginning, I am starting to think perhaps I should wait until the time that I put the onions in to throw those in. Notice in the picture how the pineapple is kind of washed out? I am thinking that if I reduce the cooking time on those chunks, they will retain some of their color and make the dish more exciting.
- Substitute the pork with chunks of chicken breast, or maybe left-over turkey at Thanksgiving. However, I do not see this as being a great dish with the use of a red meat such as beef or lamb.