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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I first made this yummy little dish about 30 years ago. I continue to make as is although sometimes I throw in a couple of chopped garlic cloves. Ingredients:
1 1/2-2 lbs pork butt (or shoulder, or pork steak) |
1/4 cup flour |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
2 tablespoons extra virgin olive oil (or canola oil) |
1 cup celery |
1 medium green pepper |
1 small onion |
1 (15 ounce) can pineapple tidbits (or chunks, drained) |
1/3 cup ketchup |
2 teaspoons prepared mustard |
1 teaspoon worcestershire sauce |
3/4-1 cup juice (from the canned fruit or fruit juice) |
4 cups cooked rice |
Directions:
1. Cut the pork in 1-inch cubes.
2. Mix the flour, salt and pepper.
3. Coat the pork with the flour mixture using all the flour.
4. Brown in oil in a large pan.
5. Slice the celery and onion.
6. Slice the peppers into thin strips.
7. Add the vegetables to the pan along with the remaining ingredients. (**Do not add rice).
8. Simmer covered for 30 minutes.
9. Serve over rice.
10. Enjoy!
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