Sweet and sour pork with bell peppers is a delightful dish that brings together the tangy flavors of the East with the comforting heartiness of Midwestern cooking. This recipe has its roots in Chinese cuisine, but over the years, it has found its way into many American kitchens, becoming a beloved favorite. The combination of tender pork, juicy pineapple, and vibrant bell peppers creates a symphony of flavors that is both nostalgic and refreshing. It's a dish that reminds me of family gatherings and potlucks, where the aroma of this simmering dish would fill the room, drawing everyone to the table. It's perfect for those who want to enjoy a taste of the past while embracing the convenience of modern cooking with a slow cooker.

This sweet and sour pork pairs beautifully with a side of steamed white or brown rice, which soaks up the delicious sauce perfectly. For a more traditional Midwestern touch, you might serve it alongside a simple coleslaw or a fresh garden salad to balance the richness of the dish. A warm, crusty bread can also be a delightful accompaniment, perfect for sopping up every last bit of the tangy sauce.

Servings: 4

1 1/2 pounds pork shoulder, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup pineapple chunks, canned or fresh
1/2 cup pineapple juice
1/3 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons cornstarch
Salt and pepper to taste

1. In a large skillet, heat the vegetable oil over medium-high heat. Add the cubed pork and sear until browned on all sides. Transfer the pork to the slow cooker.

2. In the same skillet, add the chopped onion and cook until translucent. Add the onion to the slow cooker.

3. Add the red and green bell pepper slices, pineapple chunks, and pineapple juice to the slow cooker.

4. In a small bowl, whisk together the brown sugar, apple cider vinegar, soy sauce, ketchup, and cornstarch until smooth. Pour this mixture over the pork and vegetables in the slow cooker.

5. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the pork is tender and the sauce has thickened.

6. Season with salt and pepper to taste before serving.

For a spicier version, add a teaspoon of crushed red pepper flakes or a dash of hot sauce to the sauce mixture. If you prefer a more tropical flavor, try adding a bit of coconut milk to the sauce. You can also substitute chicken or beef for the pork if desired. For a vegetarian twist, use tofu or tempeh in place of the meat, and add more vegetables like snap peas or broccoli for added texture and flavor.

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