Sweet-sour 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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