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Pineapple Pork

southern.chef's picture
Ingredients
  Canned pineapple chunks 20 Ounce (1 Can)
  Boneless pork 1 1⁄2 Pound (Trimmed Of Fat And Cut Into 1 Inch Cubes)
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, chopped
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Catsup 2 Tablespoon
  Soy sauce 1 Tablespoon
  Green pepper 1 Large, cut into 1inch pieces
  Hot cooked rice 1 Cup (16 tbs)
Directions

Drain pineapple, reserving juice.
Cook pork in hot oil in a large skillet until browned.
Drain.
Add onion, and cook until tender.
Combine sugar, cornstarch, and salt in a small bowl.
Gradually add water, stirring until smooth.
Stir in pineapple juice, vinegar, catsup, and soy sauce.
Add to pork, stirring constantly; cook over medium heat until sauce thickens.
Cover, reduce heat, and simmer 45 minutes or until meat is tender.
Stir in the pineapple and green pepper; cover and cook 3 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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