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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Excellent recipe! Found it in my Joy of Cooking cookbook years ago. I've made a couple of adjustments to suit my family's tastes. Original recipe can be found on page 480. Ingredients:
2 lbs lean boneless pork loin or 2 lbs lean boneless pork shoulder |
2 tablespoons vegetable oil |
1 cup pineapple juice |
1/2 cup chicken stock |
1/4 cup vinegar |
1/3 cup packed brown sugar |
2 tablespoons cornstarch |
2 tablespoons soy sauce |
2 teaspoons worcestershire sauce |
1 1/2 cups pineapple chunks |
1 green pepper, seeded and sliced |
1 small onion, sliced |
Directions:
1. Cut pork into 1/2 inch strips, 2 inches long.
2. Heat oil in a wok or electric fryer, brown meat.
3. When brown drain meat on paper towel.
4. Set aside.
5. To make sauce, in the same fryer add the pineapple juice, chicken stock, vinegar, brown sugar, cornstarch, soy sauce and Worcestershire sauce.
6. Cook until slightly thickened and has changed color.
7. Add meat and simmer, covered, for about 1 hour.
8. Add pineapple chunks, green pepper and onion.
9. Cook for another 10 minutes until vegetables are just tender.
10. Serve over cooked rice.
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