| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Oriental, Appetizers, Main dishes, Meats | 6 | Servings | |
INGREDIENTS
| 2 | lb | Pork Butt |
| 1 1/4 | c | Vinegar |
| 3/4 | c | Corn starch |
| 2 | tb | Honey |
| 1/4 | c | Marichino cherry juice |
| 2 | tb | Soy sauce |
| 1/4 | c | Syrup from canned pineapple |
| 1 | tb | Oyster sauce |
| 1/2 | ts | Salt |
| 5 | Pineapple rings chopped | |
| 1 | Red pepper cut in med pieces | |
| 2 | tb | Sugar |
| 1 | Onion cut in medium pieces | |
| 1 | Oil for frying |
INSTRUCTIONS
Cut the pork into irregular bite size pieces. Place into pan with water to barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat and simmer for 25 minutes then drain. In a bowl, add the corn starch, honey, soy sauce and oyster sauce and mix very well. Heat the oil in a large fry pan and fry the pork pieces until brown. Drain. In a saucepan, add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice, remaining vinegar and bring to a boil. Add the pork pieces, cover and simmer for an additional 20 minutes, stirring ocasionally. Add the pineapple pieces and vegetables 5 minutes before cooking time is up. Serve hot. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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