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Sweet And Sour Pork Shoulder

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  Lean pork shoulder 1 1⁄2 Pound
  Salad oil/Shortening 2 Tablespoon
  Canned pineapple chunks 36 Ounce (Medium Sized Can)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Brown sugar 1⁄4 Cup (4 tbs), firmly packed
  Cornstarch 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Soy 1 Tablespoon
  Onion 1⁄2 Cup (8 tbs), sliced
  Green pepper 3⁄4 Cup (12 tbs), sliced

It is best to prepare this attractive entree entirely at home and reheat it at the picnic site.
Cut meat in strips about 1/2 inch wide and 2 or 3 inches long.
Brown in hot oil; drain off any excess fat.
Drain syrup from the pineapple, add enough water to make 1 1/2 cups liquid, and combine with the vinegar, sugar, cornstarch, salt, and soy.
Cook just until clear and slightly thickened.
Add to meat; cover and simmer until tender, about 1 hour.
Add pineapple chunks, onion, and green pepper; cook just until vegetables are crisp-tender.

Recipe Summary

Side Dish

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