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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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From Company's Coming. Great for potlucks. Ingredients:
1/4 cup all-purpose flour |
1 teaspoon garlic salt |
1 teaspoon paprika |
1 teaspoon pepper |
2 lbs boneless pork loin, cut into 1/2 inch cubes |
2 tablespoons cooking oil |
14 ounces cab stewed tomatoes, broken up |
1 (7 1/2 ounce) can tomato sauce |
1/2 cup water |
1/3 cup white vinegar |
1/3 cup brown sugar, packed |
1 teaspoon worcestershire sauce |
2 cups diced carrots |
2 cups sliced celery |
1 cup chopped onion |
1 green pepper, seeds and ribs removed, cut into 1 inch pieces |
1 red pepper, seeds and ribs removed, cut into 1 inch pieces |
1 (8 ounce) can sliced water chestnuts, drained |
2 tablespoons apple juice |
2 tablespoons cornstarch |
1 tablespoon soy sauce |
Directions:
1. Combine first 4 ingredients in large resealable freezer bag, Add pork in batches. Seal bag, toss until combined.
2. Heat cooking oil in large frying pan on medium.
3. Cook pork in two batches for about 10 minutes per batch, stirring occasionally, until browned. Transfer to ungreased 4 quart casserole. Cover to keep warm.
4. Measure next 6 ingredients into same large frying pan. Heat and stir, scraping any brown bits from bottom of pan. Bring to a boil, pour over pork.
5. Add carrot, celery and onion. Stir well.
6. Cover and bake in 350 degree oven for 1 hour. Remove from oven.
7. Add peppers and chestnuts, stir.
8. Stir apple juice into cornstarch in small cup until smooth. Add soy sauce. Stir.
9. Add to pork mixture, stir well.
10. Cover and bake another 30 o 45 minutes until peppers are tender crisp and sauce is boiling and slightly thickened.
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