Pineapple Ginger Pork
2 pounds boneless pork shoulder
2 tablespoons cooking oil
3/4 cup chicken broth
3 tablespoons quick-cooking tapioca
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce (optional)
1 teaspoon grated fresh ginger
1 (15 1/4-ounce) can pineapple chunks (juice pack)
4 medium carrots, cut into 1/2-inch slices (2 cups)
1 large onion, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
1 1/2 cups fresh snow pea pods OR 1 (6-ounce) package frozen pea pods
3 cups hot cooked rice
Trim fat from pork. Cut pork into 1-inch cubes. In a large skillet brown 1/2 of pork at a time in hot oil. Drain fat.
In a 3 1/2- or 4-quart crockpot, combine chicken broth, tapioca, soy sauce, oyster sauce and ginger. Drain pineapple, reserving juice. Stir juice into broth mixture; cover and chill pineapple chunks. Add carrots, onion and water chestnuts to cooker. Add pork.
Cover and cook on low heat setting 6 to 8 hours OR on high heat setting 3 to 4 hours.
If using low heat setting, turn to high heat setting. Stir pineapple chunks and snow peas into cooker. Cover and cook 10 to 15 minutes more on high heat setting or until peas are crisp-tender. Serve over rice. Makes 6 to 8 servings.