| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indo |
Meats, Usenet |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Pork, cut into small, bite-size pieces |
| 1 |
|
Onion, chopped |
| 2 |
tb |
Red peppers, crushed |
| 4 |
|
Garlic cloves, minced |
| 1 |
tb |
Lime juice |
| 2/3 |
c |
Soy sauce |
| 3 |
tb |
Brown sugar |
INSTRUCTIONS
Fry pork, onion, red peppers and garlic over high heat in a heavy frying
pan, stirring frequently for about 20 minutes or until well-browned. Add
lime juice, soy sauce and brown sugar. Reduce heat and simmer for about 15
to 20 minutes.
Put in a covered dish and keep warm in the oven while you make the rice to
serve it over. This makes it easy to make the rice, and the pork actually
browns a little more during this time.
NOTES:
* Pork with lime and hot peppers -- This recipe was originally based on
one I found in a paperback cookbook. Over the years I have adapted it into
what you see here. It is fairly hot, but always gets rave reviews from
everyone, even from people who normally don't like hot food. Yield: Serves
6-8.
: Difficulty: easy.
: Time: 15 minutes preparation, 40 minutes cooking.
: Precision: no need to measure.
: Steven A. Minneman
: Fujitsu America Inc, San Jose, Ca
: ihnp4!pesnta!fai!stevem
:
: The best government is no government at all.
: Copyright (C) 1986 USENET Community Trust
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