| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/3 |
c |
Cold water |
| 1 |
lb |
Boneless pork, cut into 3/4-inch cubes |
| 1 |
cn |
(20 oz) pineapple chunks in pineapple juice |
| 1/3 |
c |
White vinegar |
| 1/3 |
c |
Firmly packed light brown sugar |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Soy sauce |
|
|
Vegetable oil for frying |
| 1 |
|
Medium-size green pepper, halved, seeded and cut into 1-inch pieces |
| 2 |
|
Medium-size tomatoes, cut into wedges |
INSTRUCTIONS
1. Combine flour, salt, and baking powder in a medium-size bowl; add water,
stirring until smooth. Add pork cubes; stir until coated.
2. Drain juice from pineapple into a 2-cup measure; stir in vinegar, brown
sugar, cornstarch and soy sauce.
3. Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 375
degrees. Fry pork cubes until golden brown; remove pork with slotted spoon
to paper toweling to drain. Cut one cube to make sure pork is done.
4. Carefully pour off all oil from skillet, then return 1 tablespoon. Add
green pepper;saute 2 minutes; remove and reserve.
5. Restir pineapple juice mixture; pour into skillet; cook over medium heat
until slightly thickened and bubbly. Add pork, green pepper, pineapple
cubes and tomatoes to skillet; heat thoroughly. Serve with hot cooked rice,
if you wish. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post"
<millefiore@FUSE.NET> on Mar 22, 1997
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”