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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 8 |
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We love this recipe. Serve it over cooked rice. Ingredients:
1/4 cup shortening |
2 cups water |
2 cubes chicken bouillon |
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 pepper, cut into 1 inch long strips |
1/2 cup thinly sliced onions |
3 pounds 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. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
2. In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
3. Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.
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