| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Hawaiian | Casseroles, Meat | 1 | Servings |
INGREDIENTS
| 1 | lb | Pork shoulder |
| 2 | Eggs | |
| 1/4 | c | Flour |
| 1 | ts | Each salt and pepper |
| 1/2 | c | Oil |
| 3 | Green peppers; cut in chunks | |
| 4 | Stalks celery; cut in chunks | |
| 1 | Onion; cut in chunks | |
| 2 | Chicken bouillon cubes; in 1 cup hot water | |
| 1/2 | c | Pineapple chunks in juice |
| 1 | tb | Soy sauce |
| 1/2 | c | Vinegar |
INSTRUCTIONS
Cube pork. Beat eggs, flour, salt and pepper. Heat oil. Dip pork in batter and fry. Remove from pan and drain. Add peppers, celery, onion, 1/4 cup bouillon water, pineapple and juice to the pan; cover and simmer 10-15 minutes, until vegetables are tender. Mix cornstarch, sugar and the rest of the ingredients and add to pan. Cook on medium, stirring until thick and clear. Add pork and simmer 5 minutes. Serve over rice. Recipe by: Vera Hussey Posted to MC-Recipe Digest V1 #1047 by Carol H <chussey@synapse.net> on Jan 27, 1998
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