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Rich Sweet And Sour Pork

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  Fat 1 Tablespoon
  Lean pork shoulder 1 Pound, cut into 0.5-inch cubes
  Salt To Taste
  Black pepper powder To Taste
  Bouillon/Chicken broth 1 Cup (16 tbs)
  Green peppers 2 Medium, cut into 1-inch pieces
  Onion 1 , cut into strips
  Canned pineapple chunks 1⁄2 Pound (Half Of 1 Pound 1 Can)
  Cornstarch 3 Tablespoon
  Pineapple syrup 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Soy sauce 2 Teaspoon

Heat a small amount of fat in pan; thoroughly brown cubed pork.
Add salt and black pepper to taste.
Add bouillon and cover.
Cook over low heat 20 minutes.
Add green pepper, onion and pineapple cubes.
Cover and cook 10 minutes.
Blend cornstarch with pineapple syrup; add to mixture with sugar, vinegar and soy sauce.
Stir constantly, until thickened.
Cook 5 minutes longer.
If necessary, add additional salt and black pepper.
Serve with steamed rice.
May be made ahead of time and reheated

Recipe Summary

Main Dish

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