Sweet & Sour Pork Shoulder With Chestnuts
|Pork shoulder||3 Pound, cut into cubes|
|Ground ginger||2 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Canned pineapple chunks||8 Ounce (1 Can)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Green pepper||1 , sliced|
|Canned water chestnuts||8 Ounce, sliced (1 Can)|
|Chili sauce||2 Tablespoon|
Dredge pork in mixture of flour and ginger.
Conventionally brown in oil on surface unit.
Combine 1/4 cup flour with pineapple juice and add water to measure 1 cup.
Add vinegar, soy, sauce, Worcestershire sauce, sugar, salt and pepper.
Cook on HIGH (9) for 7 minutes or until thickened.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 180°F for 1 hour.
Add green pepper, water chestnuts and chili sauce.
Cook covered on HIGH (9) for 10 minutes.
Serve over fluffy rice.