| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Pork |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pork; lean |
| 3/4 |
c |
Green pepper; sliced |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Water |
| 1 |
tb |
Bacon drippings |
| 1/2 |
c |
Onion; sliced |
| 1 |
|
No.2 can pineapple chunks |
| 1/4 |
c |
Brown sugar |
| 2 |
tb |
Cornstarch |
| 1/3 |
c |
Vinegar |
INSTRUCTIONS
PHILLY.INQUR
1. Cut the pork in 1 1/2-inch strips and brown the pieces in bacon
drippings. Drain the pineapple and reserve the juice. 2. Stir the
cornstarch into the water and combine it with the sugar, vinegar, soy
sauce, and pineapple juice. Cook this until it is clear and slightly
thickened, about 2 minutes.
3. Add the sauce to the pork and cook for about 1 hour, covered, over low
heat or until the pork is tender. Chill it overnight. 4. Before serving,
heat it over a low flame until it is hot, then add the pepper, onion, and
pineapple pieces. Cook for 2 minutes and serve with wild rice or a mixture
of white and wild rice.
Converted by MMCONV vers. 1.00
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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