| 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.
A Message from our Provider:
“Lust and selfishness do not equal love”