Polynesian pork for a crowd
100 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Serves 100 | ||
| 12 | eaches | Eggs, beaten |
| 5 | teaspoons | Salt |
| 1¼ | cup | Flour |
| 1¼ | teaspoon | Pepper |
| 10 | pounds | Lean pork cut into cubes |
| Oil for browning | ||
| 6 | eaches | Green pepper, cut into 1 inch chunks |
| 10 | eaches | 14oz cans pineapple chunks |
| 1½ | cup | Cornstarch |
| ½ | cup | Soy sauce |
| 2½ | cup | Sugar |
| 2½ | cup | Vinegar |
| 5 | cups | Pineapple syrup, from draining pineapple |
| 5 | cups | Boiling water |
| 5 | eaches | 2oz cans pimiento |
Directions
In bowl, combine the flour, eggs, salt and pepper. Coat pork with this. Brown in hot oil. Parboil peppers in hot water for one minute, drain. Drain pineapples, reserving 5 cups of liquid. Add pineapple and green peppers to pork. Cover and simmer for about 10 minutes.
Blend the cornstarch and soy sauce together. Add the sugar, vinegar and pineapple juice. Add 5 cups water and bring to boil. Cook, stirring constantly until thick and clear. Pour over meat and peppers, add pimiento and simmer for about 5 minutes. Can then be arranged in casserole dishes, or roasters for transportation. Serve over hot cooked rice. Origin: Homestyle, Canadian Classics. Ladies of the Royal Purple. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 08-15-95