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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

GRANDMA BURNIE'S CHINESE PORK Recipe

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This recipe for GRANDMA BURNIE'S CHINESE PORK is from The Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PORK LOIN ROAST (ABOUT 2-3 LBS)
1/2 JAR APRICOT OR APRICOT PINEAPPLE JAM
1/2 CUP KETCHUP
1/4 -1/3 CUP SOY SAUCCE
1 TBSP GRATED FRESH GINGER
Directions:
Directions:
SEASON PORK WITH SALT AND PEPPER AND SEAR ALL SIDES IN FRYING PAN. MIX REMAINING INGREDIENTS IN BOWL. PUT PORK IN SLOW COOKER AND POUR SAUCE OVER IT. COOK IN CROCK POT ON LOW FOR 6-8 HOURS, OR PRESSURE COOKER FOR 30 MINUTES.

SERVE WITH RICE AND PEAS OR BROCCOLI. GARNISH WITH GREEN ONIONS.
Preparation Time:
Preparation Time:
6-8 HOURS

 

 

 

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