Ingredients:
1 lb boneless center-cut pork loin roast, cut into
3⁄4-inch pieces
1 large onion, halved lengthwise, cut into
12 wedges
1 red bell pepper, cut into bite-size strips
2 medium carrots, sliced (1 cup)
3 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1⁄2 cup orange juice
1⁄2 cup orange marmalade
1 1⁄2 teaspoons chili puree
2 tablespoons fresh lime juice
1 tablespoon cornstarch
1 teaspoon salt
4 oz fresh snow pea pods (1 cup), strings removed
3 cups hot cooked lo mein noodles or linguine

Method:
1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix pork, onion, bell pepper, carrots, garlic, gingerroot, orange juice, marmalade and chili puree.

2 Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).

3 In small bowl, mix lime juice, cornstarch and salt.

4 Stir cornstarch mixture and pea pods into pork mixture in cooker. If needed, increase heat setting to High; cover and cook about 15 minutes longer or until pea pods are crisp-tender. Serve with noodles.

Notes and Tips:
Don’t go all over the store trying to find chili puree! You’ll find it near the Asian ingredients in your supermarket. It may be called “Thai Style.” It is not the same as chili sauce, which is commonly used for making the sauce for shrimp cocktail.

Thai orange pork lo mein recipe