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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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While on the road, my husband can't find a lot of good Chinese restaurants. So, when he's home, I offer him a variety of Asian dishes, including this one. Ingredients:
1/2 cup bread crumbs |
1 egg, lightly beaten |
2 tablespoons soy sauce |
3/4 teaspoon ground ginger |
3/4 teaspoon ground mustard |
1 pound ground pork |
1 can (20 ounces) unsweetened pineapple chunks, undrained |
1 medium green pepper, cut into chunks |
3 green onions, sliced |
3 tablespoons white vinegar |
3 tablespoons water |
3 tablespoons brown sugar |
2 tablespoons cornstarch |
hot cooked rice |
Directions:
1. In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties.
2. In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a meat thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice. Yield: 4 servings.
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