| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Microwave, Pork |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork shoulder, cut in |
| 1 |
|
Inch cubes |
| 1 1/2 |
T |
Chopped onions |
| 1 |
T |
Soy sauce |
| 1 |
t |
Browning sauce, * see |
|
|
Note |
| 8 3/4 |
oz |
Pineapple chunks in juice |
| 1 |
|
Can |
| 2/3 |
c |
Water |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
c |
Packed brown sugar |
| 3 |
T |
Cornstarch |
| 1/2 |
t |
Salt |
| 1 |
|
Green bell pepper, 1/2 |
|
|
Inch strips |
| 1 |
|
Waterchestnuts, drain |
|
|
Slice |
| 1 |
|
Tomato, chopped |
INSTRUCTIONS
Browning sauce can be found in the condiments area of most grocery
stores, but can be omitted if necessary. Use pork shoulder, pork
butt or any cut you prefer. Cut pork into 1-inch cubes. Place in a
2-quart casserole; add the instant minced onions, soy sauce and
browning sauce. 2. Drain pineapple, reserving juice. Add the juice to
the pork and stir to blend. Cover and microwave at medium power for 25
minutes, stirring once after 15 minutes. 3. Blend together in a small
bowl the 2/3 cup water, vinegar, brown sugar, cornstarch and salt. Add
this mixture along with the pineapple and waterchestnuts to the meat
mixture. Cover and microwave at medium high for 15 minutes, stir every
5 minutes. Add the green pepper for the last 5 minutes of cooking
time. The mixture should be clear and thick by this time; if not, cook
a minute or two longer. 4. Gently fold in the chopped tomatoes and let
stand, covered, for 10-15 minutes before serving. Serve over rice or
crisp noodles. Do not double this recipe, the cooking time would vary
a lot. Recipe By : Jo Anne Merrill From: Western Mexican Cookbook
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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