Rich Sweet And Sour Pork
|Lean pork shoulder||1 Pound, cut into 0.5-inch cubes|
|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)|
|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