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Teriyaki Orange Pork

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Servings 6 servings


  • 2 tablespoons olive oil
  • 3/4 cup orange juice
  • 1 1/2 pounds boneless pork cut into 1-inch cubes
  • 3 tablespoons instant tapioca mix
  • 1 pound green and/or red bell peppers cut into strips (about 3 to 5, depending on size)
  • 6 tablespoons teriyaki sauce
  • 3/4 teaspoon freshly grated ginger
  • 6 ounces sliced water chestnuts
  • 3/4 teaspoon dry mustard


  • Heat the oil in a large skillet over medium-high heat; brown pork on all sides (you’re not cooking it through, just searing the outside to seal in the juices). Combine bell pepper, water chestnuts, orange juice, tapioca, teriyaki sauce, gingerroot and dry mustard in slow cooker; add the pork and blend well. Cover and cook on Low for 7 hours.
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