 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
We love this recipe. Serve it over cooked rice. Ingredients:
1/4 cup shortening |
2 cups water |
2 chicken bouillon cubes |
1/2 teaspoon salt |
3 (20 ounce) cans pineapple chunks, drained with juice reserved |
3/4 cup brown sugar |
1 tablespoon cornstarch |
3 tablespoons soy sauce |
3/4 cup white vinegar |
1 1/2 teaspoons salt |
2 green bell peppers, cut into 1 inch long strips |
1/2 cup thinly sliced onion |
3 lbs lean and boneless pork loin, cut into 2 1/2 inch strips |
Directions:
1. Slice the pork into 2 inch by 1/2-inch strips.
2. Melt the shortening in a large frying pan or skillet over medium heat.
3. Add pork and cook, stirring constantly, until pork browns.
4. Add water, bouillon cubes and 1/2-teaspoon salt.
5. Mix well and cover; simmer until tender, about 1 hour.
6. In a medium saucepan, combine brown sugar and cornstarch.
7. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt.
8. Cook over medium heat, stirring occasionally, until thickened.
9. Add sauce-cooked pork; mix well.
10. Stir in pineapple, green pepper and onion.
11. Cook over low heat until vegetables are tender, about 20 minutes.
|
|