 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
This came from St. Mary's 110th Anniversary Cookbook 1875-1985. I have not tried this, posting for future use. Ingredients:
1/2 cup vinegar |
1/2 cup light brown sugar |
1 tablespoon cornstarch |
1/4 cup pineapple juice |
1/4 cup orange juice |
1/4 cup low sugar tomato juice or 1/4 cup low sugar tomato paste |
12 pineapple chunks |
Directions:
1. Blend first three ingredients until they are a smooth paste, gradually blend in pineapple and orange juice, stirring to blend. Add tomato juice. Add meat to skillet.
2. Cook over low heat until pork is done. Toss in pineapple chunks, heat through 5 minutes.
3. Serve over rice.
|
|