| 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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