Recipe by NoSpringChicken
Don't let the prep time stop you from making this delicious casserole. All that is necessary for a wonderful family meal is a salad (apple, maybe) and some crusty rolls. I got this from a local newspaper several years ago.
Top Review by Peter Dvorak
This is such an awesome dish! If you're making it for the first time, I promise it all comes together in the end. In my experience, at least. Try adding one more ingredient: fresh broccoli. Plus, be very careful if you're using ground spices.
- 4 green onions
- 1 1⁄2-2 lbs boneless pork, cut into 1 inch pieces
- 2 tablespoons minced peeled gingerroot
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon allspice
- 3 medium sweet potatoes, peeled and cut in 1/2 inch slices
- 1 large bell pepper, color is your choice
- 2 tablespoons vegetable oil
- 1 (15 1/2 ounce) can pineapple chunks in juice
Directions See How It's Made
- Preheat oven to 425°F.
- Mince 2 green onions.
- Cut remaining onions into 2 inch pieces.
- In bowl, toss minced green onions with pork pieces, ginger, soy sauce, Worcestershire, thyme, cayenne and allspice.
- Cover pork and marinate 30 minutes.
- In shallow 6 quart casserole, toss sweet potatoes, pepper, green onion pieces and 1 tablespoon vegetable oil.
- Bake, uncovered 15 minutes.
- Meanwhile, in large skillet, heat the remaining 1 tablespoon oil and cook pork (reserve marinade) until browned.
- Pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet.
- Pour the pork, reserved marinade and pineapple mixture over vegetaables in casserole.
- Bake casserole, uncovered, 30 minutes or until pork and vegeetables are tender, stirring once or twice.