Prep 10 mins
Cook 1 hr 5 mins
Family favourite from my mother-in-law. Good for a weeknight supper or for company. I use any kind of lean pork (loin, tenderloin etc.). Easy and delicious.
- 680.38 g pork, cut into 1 inch pieces
- 29.58 ml soya sauce
- 78.07 ml ketchup
- 78.07 ml water
- 538.64 g can pineapple tidbits, drained (reserve juice or syrup)
- 1 green pepper, cut into pieces (or red)
- pepper, to taste
- 29.58 ml vinegar
- 14.79 ml oil
- 1 medium onion, chopped
- 29.58 ml brown sugar
- 29.58 ml cornstarch
- 4.92 ml salt
- Brown onions and pork in oil.
- In a bowl or large measuring cup, combine sugar, cornstarch and salt. Gradually add vinegar, soya sauce, ketchup, water, and syrup/juice of drained pineapple.
- Add mixture to pork.
- Cook over low heat, stirring until thick and clear.
- Cover and simmer for 1 hour.
- Add pineapple tidbits and green pepper. Cook for an additional 5 minutes.
- Serve over hot rice.
This was good but we thought it was way too sweet. I would make this again but cut way down on the sugar. The meat was very tender (I used boneless pork chops). Only used half the pineapple amount and added minced garlic and carrots. Served over white rice. I had a problem with it sticking to the bottom of the pan, so finished it in the oven. Thank You.
What a great meal. We all enjoyed it, including our almost-two-year-old who's very hit or miss when it comes to meat. Thanks for the recipe! (Just had to add one more star... made this again and YUM.)
I have no idea if this is authentic Jamaican or not but, it is indeed tasty! Two tablespoons of brown sugar is not a lot. Paired with the vinegar, it makes for a perfect sweet and sour sauce. I modified the recipe only because I had some items in the fridge that begged to be tossed in. I added some red pepper flakes, some chopped celery, some matchstick carrot sticks and some whole cranberries (leftover from Christmas).