Sweet and sour pork #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stripped pork |
| 2 | tablespoons | Oil |
| 1 | can | (no. 2) pineapple chunks |
| ¾ | cup | Pineapple juice |
| ¼ | cup | Brown sugar |
| ¾ | cup | Green pepper |
| 2 | tablespoons | Cornstarch |
| ½ | cup | Water |
| ⅓ | cup | Vinegar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
| ½ | cup | Onion; sliced |
Directions
Brown pork. Drain pineapple, saving juice. Combine in order vinegar, sugar, cornstarch, soy sauce, pineapple juice and onion. Cook until clear and thick (about 2 minutes). Add pork; cook covered over low heat for 1 hour or until done. About 30 minutes before serving reheat, if refrigerated. Add remaining ingredients and cook until tender. Served over rice, this makes a nice Oriental dish. Serves 6 to 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .