sweet-sour pork
- Categories
- Pork
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean smoked pork shoulder roll; cut in 2x1/2" strips |
| 2 tablespoons | Salad oil |
| 1 can | (13 1/4 oz.) pineapple chunks |
| ⅓ cup | Vinegar |
| 2 tablespoons | Soy sauce |
| ¼ cup | Brown sugar; firmly packed |
| 1 | Carrot; peeled and cut in 1/4" bias slices |
| 1 can | (1 lb.) bean sprouts; drained |
| 1 | Onion; sliced and seperated |
| 1 | Green pepper; cut into thin strips |
| 3 tablespoons | Cornstarch |
| ¼ cup | Water |
| 1½ cup | Uncooked rice |
Brown pork in hot oil in skillet; drain off excess fat.
Meanwhile, drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1¼ cup. Add to pork in skillet along with vinegar, soy sauce, and brown sugar. Cover and simmer 1 hour. Add carrot; cook 2 minutes. Add pineapple chunks, bean sprouts, onion and green pepper. Cover and cook 8-10 minutes, until vegetables are tender-crisp.
Blend together cornstarch and water; add to skillet and cook, stirring, until mixture is thickened and bubbly.
Meanwhile, cook rice by package directions. Serve pork mixture over hot rice. Makes 6 servings.
Recipe by: Farm Journal--The Thrifty Cook Posted to MC-Recipe Digest V1 #995 by L979 <L979@...> on Jan 8, 1998
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