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Sweet and sour pork on Crock Pot way

Sweet and sour pork

Do you remember how many times I wrote to you about my Crock Pot cooking? I don’t …but must’ve been a lot 🙂 Crock Pot is my salvation, especially when I am caught in a rush. Now I am in a big rush because I am preparing a surprise for you. It’s my first blog anniversary, and you get- a summer vacation guide.

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However, until then, we have to eat something. It is time to take frozen food for Crock Pot out of the freezer, since we’ve put it there for the rainy days, which are now.

Food Saver Crock Pot

If you still not remember what our frozen food (for Crock Pot) preparation looked like, please read this. Perhaps while you’re enjoying the “Sweet and sour pork” recipe, you can also save some money.

Sweet and sour pork

Let’s remind what we have to chop to here, in order to look like a Chinese meal.

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Pork, but it’s best if it’s shoulder, because of the juices it will create. The Chinese like smaller pieces, so why wouldn’t we pretend to be Chinese for a while. So, pork shoulder cut into smaller pieces.

We’we added some ginger (you can also add the fresh one, same amount), garlic, chopped red pepper, a cup of onion. Also, add a cup of fresh pineapple (or canned pineapple as a substitute), soy sauce, brown sugar, starch, powder red pepper and apple vinegar.

We’ve chopped and combined everything in one dish, put it into a vacuum bag and vacuumed it with Food Saver.

You can keep it in the freezer prepared like that up to 6 months, and it’s about time to take it out after that.

We’ve simply taken out that ‘pork in sauce’ bac and put it into Crock Pot, set high temperature and cooked it for 4 hours.

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We’ve solved the meat problem for lunch, but we need some side dish for a complete experience of Chinese food.

I decided for rice, but you can use some noodles too.

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I prepared rice following the instructions at the back of the bag. It is a regular thing putting one cup of rice and two cups of water, and boiling it at a medium temperature until the water has completely evaporated.

I timed everything so that rice and pork in sauce are done at the same time.

Serving

For serving, you can use some deeper but smaller dish, you can see its size in the photo.

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I had some sticks so that I was completely prepared for a light and aromatic Chinese lunch.

Hot and spicy is my thing, so I chopped some red pepper and added some onion to make it even more colorful.

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Bon appetite!

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Sweet and sour pork, Crock Pot
How to make delicious Chines food

 

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