Sweet And Sour Pork Using Chicken Bouillon
|Pork steak||2 Pound, cut into 1 inch cubes|
|Salt||1 1⁄2 Teaspoon|
|Chicken bouillon||1 1⁄2 Cup (24 tbs)|
|Chopped onion||14 Cup (224 tbs)|
|Green pepper||1 , chopped|
|Canned pineapple chunks||4 Ounce|
|Pineapple juice||1 Cup (16 tbs)|
|Cream of tartar||3 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
Saute meat in hot fat until brown on all sides; add salt, bouillon and onion.
Add green pepper and pineapple; continue cooking over low heat.
Combine pineapple juice, mixed with enough water to equal 1 cup, cream of tartar, soy sauce and vinegar; cook over low heat until mixture thickens.
Sweeten to taste.
Add to meat mixture.
Cook over low heat until meat is tender, about 30 minutes.
Serve with rice.