INGREDIENTS
¼ cup maizena/cornflour
1,5 to 2 kg pork loin roast
½ cup sliced celery
2 cups pineapple juice
½ cup brown sugar
1 large tin crushed pineapple or pineapple pieces un-drained
1 chilli chopped
½ cup cider vinegar
⅓ cup cold water
½ cup soya sauce
3 tablespoons oil
1 teaspoon dried parsley
¼ teaspoon pepper
½ teaspoon salt
INSTRUCTIONS
Mix the pineapple juice with crushed pineapple, brown sugar, celery, cider vinegar, chilli and soya sauce in a large mixing bowl mixing well.
Cut the roast into half and sprinkle with the pepper, salt and dried parsley.
Then over medium heat in a large pan heat the oil until and brown the roast on all sides.
Once browned place the roast in the slow cooker.
Then pour the pineapple mixture over the top of the roast.
Cover with the lid and cook for 3 to 4 hours.
Remove the roast from your slow cooker setting it aside to keep warm.
Place the liquid left in the slow cooker in a saucepan and bring the mixture to a boil over moderate heat.
Mix the maizena with the water until completely smooth and stir into the cooking liquid from the slow cooker.
Let it boil again and cook stirring all the time for a couple of minutes until thickened.
Serve with the roast on the side or pour over the cut up roast in a serving dish.