Tahitian pork
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 2 | pounds | Pork, lean, cut into 1\" cubes |
| 1 | tablespoon | Vegetable oil |
| 1 | can | Pineapple chunks (20 oz can) |
| ⅓ | cup | Cider vinegar |
| 1 | teaspoon | Garlic salt |
| ¼ | cup | Brown sugar, firmly packed |
| ¼ | cup | Water |
| ½ | Cabbage head, shredded | |
Directions
In med. mixing bowl, combine 2 tbsp cornstarch with soy sauce. Add pork cubes and toss until all pieces are coated. Heat oil in a heavy skillet until hot but not smoking. Add pork cubes and fry until browned. Remove broned pork to absorbent paper to drain. Remove any remaining oil from skillet. Drain pineapple, reserve juice. Return meat cubes to skillet. Add pineapple juice, vinegar, brown sugar, and garlic salt. Bring pork mixture to a boil; reduce heat and simmer 45 minutes. Dissolve remaining tbsp of cornstarch in a sm amount of cold water. Add dissolved cornstarch to meat mixture. Cook, stirring constantly, until sauce is thickened and translucent. Add pineapple and heat through. Serve Tahitian pork on a bed of shredded cabbage. Submitted By FLEURETTE DELISLE On 02-06-95