Prep 20 mins
Cook 40 mins
I first made this yummy little dish about 30 years ago. I continue to make as is although sometimes I throw in a couple of chopped garlic cloves.
- 1 1⁄2-2 lbs pork butt (or shoulder, or pork steak)
- 1⁄4 cup flour
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 2 tablespoons extra virgin olive oil (or canola oil)
- 1 cup celery
- 1 medium green pepper
- 1 small onion
- 1 (15 ounce) can pineapple tidbits (or chunks, drained)
- 1⁄3 cup ketchup
- 2 teaspoons prepared mustard
- 1 teaspoon Worcestershire sauce
- 3⁄4-1 cup juice (from the canned fruit or fruit juice)
- 4 cups cooked rice
- Cut the pork in 1-inch cubes.
- Mix the flour, salt and pepper.
- Coat the pork with the flour mixture using all the flour.
- Brown in oil in a large pan.
- Slice the celery and onion.
- Slice the peppers into thin strips.
- Add the vegetables to the pan along with the remaining ingredients. (**Do not add rice).
- Simmer covered for 30 minutes.
- Serve over rice.
This is so yummy!! I threw it all in the Crockpot before leaving for work on a Friday morning; the pork was amazingly tender and moist. Leftovers even better! I added a palm full of crushed red pepper, just because we like things a little kicky. Great recipe; the family voted it into the regular rotation ï�Š
Have been making this (almost identical) recipe for years as well. I always add garlic (2 - 3 cloves crushed - or fine diced) and tonight, tried a different twist. Instead of salt and pepper mixed into the flour, I added about 1 1/2 - 2 tsp (I eyeballed it - could have been a tablespoon) of curry powder. A subtle change that added another dimension to the pork ... was very good and very well received.
Followed recipe exactly. Easy to make. Thought it was ok, but wouldn't make again.