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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I got this recipe from my JC Penny/United Way Cookbook. It is absolutely wonderful! My hubby loves it. It's sweet but not too sweet and I love using the sauce over rice. Watch out though - it's a diet killer. Ingredients:
1 1/2 lbs lean pork shoulder, cut into small strips |
1 (6 ounce) can pineapple chunks (or more) |
1/4 cup brown sugar |
2 tablespoons cornstarch |
1/4 cup vinegar |
1 tablespoon soy sauce |
3/4 cup green pepper strip |
1/4 cup onion, sliced |
1 teaspoon chicken bouillon |
2 (5 ounce) cans chinese noodles or 3 cups cooked rice |
Directions:
1. Brown pork in hot fat (oil).
2. Add 1 cup water and 1 tsp chicken bouillon.
3. Simmer until tender, about 1 hour.
4. Drain pineapple, reserving syrup. Add brown sugar and cornstarch to syrup. Put aside.
5. Add green pepper strips and onions to the meat, cook until just barely softened, add pineapple vinegar and soy sauce.
6. Add the brown sugar, syrup and cornstarch mix and cook until thick.
7. Serve over noodles and/or rice.
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