| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 2 | lb | Stripped pork |
| 2 | tb | Oil |
| 1 | cn | (no. 2) pineapple chunks |
| 3/4 | c | Pineapple juice |
| 1/4 | c | Brown sugar |
| 3/4 | c | Green pepper |
| 2 | tb | Cornstarch |
| 1/2 | c | Water |
| 1/3 | c | Vinegar |
| 1/2 | ts | Salt |
| 1 | tb | Soy sauce |
| 1/2 | c | Onion; sliced |
INSTRUCTIONS
Brown pork. Drain pineapple, saving juice. Combine in order vinegar, sugar, cornstarch, soy sauce, pineapple juice and onion. Cook until clear and thick (about 2 minutes). Add pork; cook covered over low heat for 1 hour or until done. About 30 minutes before serving reheat, if refrigerated. Add remaining ingredients and cook until tender. Served over rice, this makes a nice Oriental dish. Serves 6 to 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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