Step 1

Cut the boneless pork into 1 to 1 1/2 inch cubes. Core and seed the red bell pepper. Cut the pieces into 1 inch pieces. Peel and roughly chop the onion into large pieces. Pour the frozen oriental vegetables into a colander and run cold water over them until thawed. Drain well.

Step 2

Place the cubed pork, cubed bell pepper and onion in the slow cooker.

Step 3

Drain as much water from the Asian vegetable mix as possible and add to the slow cooker.

Step 4

Pour the pineapple chunks and the syrup into the crock pot.

Step 5

Add the brown sugar, soy sauce, apple cider vinegar and ginger to the ingredients.

Step 6

Use a large spoon to toss the ingredients together to combine.

Step 7

Cover the crock pot and cook on high for two hours.

Step 8

After 2 hours mix the cornstarch with the water and add to the slow cooker. Recover and cook for 30 to 60 minutes until thickened. Do not over cook.

Step 9

Serve over cooked white rice.

Step 10

Makes six servings.