Sweet and Sour Pork With Tomato Green Chile Pineapple Preserves |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is a fantastic example of what can be done with Tomato Green Chile Pineapple Preserves . This recipe calls for 2 cups tomato green chile pineapple preserves that I was not able to enter under ingredients. This is goood eating when the weather gets cold. Ingredients:
1/2 cup all-purpose flour |
2 tablespoons cold water |
1 cup pineapple chunk, drained |
1/2 teaspoon salt |
1 lb pork, cut into 3/4-inch cubes |
1/2 green bell pepper, medium, cut into 1/2-inch cubes |
1 egg, well beaten |
2 tablespoons cornstarch |
Directions:
1. Combine flour and salt in a flat dish. Dip pork
2. cubes into beaten egg, then in flour mixture, coat-
3. ing each piece thoroughly.
4. Fry pork cubes in hot oil until browned on all sides, about 6 to 8 min-
5. utes. Drain on paper towel; keep warm.
6. In deep non-stick skillet, bring preserves to a boil. Blend cornstarch with cold water in a small bowl; gradually stir into preserves. Continue cooking, stirring constantly, until mixture is thickened and bubbly.
7. Stir warm pork cubes, drained pineapple chunks,
8. and bell pepper into thickened sauce. Heat, stirring
9. constantly, until pork, pineapple, and pepper are
10. heated through.
11. Serve over hot cooked rice.
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