I love it spicy...

Sweet and Spicy Asian Pork

Whole boneless pork loins were on sale last week for $1.57 a pound, so of course I bought two.  A little home butchery and I have a freezer full of chops, cubes, and a couple of small "roasts,"  minus some that went right into my crockpot.  This dish is hard to beat for those hectic weekdays when there never seems to be enough time to get everything done.

There is no doubting that Ben and I like our food spicy, a love not shared by the children (at least not yet).  If you too are feeding tender palates, make the recipe as given and let those who like it hot drizzle additional siracha over their bowls like we did.

 Sweet and Spicy Asian Pork

2lbs. boneless pork loin, all visible fat removed, cubed

1/2 cup dark (or light) brown sugar

1/2 cup soy sauce

1 heaping T siracha

thumb size piece of ginger, peeled and chopped 

6 cloves garlic, chopped

1 large bok choy, chopped

1 large red bell pepper, diced

8oz. mung bean sprouts

In the bottom of a large crockpot, stir together the brown sugar, soy sauce, siracha, ginger, and garlic until the sugar dissolves.  Add the pork cubes and stir until all the cubes are coated with the sauce.  Cover and cook on high for 4 hours, or low for 6 or 7 hours. 

About 1/2 hour before serving remove the lid and break up the pork cubes a bit with a wooden spoon before stirring in the chopped bok choy and bell pepper and recover.  Just before serving stir in the bean sprouts.  Serve over brown or white rice.












WW PointsPlus Values:  This makes 8 servings with each heaping cup worth 7 points.  A cup of brown rice adds an additional 5 points.