Hawaiian Pork A La Leonille
|Lean pork shoulder/Pork steaks, cubed||1 1⁄2 Pound, cut in 1 inch cubes|
|Salad oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1 Large, sliced thin|
|Canned pineapple chunks||20 Ounce|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
In large skillet, brown pork in oil.
Remove meat and saute onion and green pepper.
Return pork to pan.
Drain syrup from pineapple; set fruit aside.
Mix brown sugar, cornstarch and salt in small bowl; slowly blend in water until mixture is smooth.
Stir in pineapple syrup, vinegar and soy sauce.
Pour sauce mixture into pork, onion and pepper, stirring constantly, until mixture thickens and boils 3 minutes.
Stir in pineapple; cover and simmer about 45 minutes.
Serve over Chinese fried noodles or hot cooked rice.
For variety, use chicken thighs and breasts in place of pork.