Recipe by HeatherFeather
I recently inherited my Great Aunt's recipe collection. This is a recipe from her recipe box that she clipped out of the Chicago Tribune. It had won the "$5 Favorite Recipe prize." From the splatters on the clipping, I imagine my Aunt enjoyed this one. These days,I might try browning the meat in a little olive oil instead of the bacon drippings. Despite the name, I doubt this is a traditional Polynesian dish, but rather is one inspired by Polynesian cuisine.
Top Review by cinda37379
This is a great dish that I have fixed for years...my sister in law is from thialand and she taught us how to make it..only difference is that we cube the pork..using whatever we want..chops etc the cook it in the vinger which gives it the tang and makes it oh so tender. yum yum
- 3 lbs lean boneless pork tenderloin, cut into 1 inch cubes
- 2 tablespoons bacon drippings or 2 tablespoons shortening
- 3 tablespoons soy sauce (I would use reduced sodium soy sauce)
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon garlic salt, to taste
- 1⁄3 cup red wine vinegar
- 1⁄3 cup brown sugar
- 3 (8 ounce) cans tomato sauce
- 1 (13 1/2 ounce) can pineapple tidbits, undrained
- 4 -6 cups hot cooked rice
Directions See How It's Made
- In a large skillet, brown pork on all sides in bacon drippings.
- Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
- Cover and let simmer for 15 minutes.
- Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
- Stir in pineapple with canning juices and bring to a boil.
- Remove from heat and taste for seasonings, adjusting as needed.
- Serve ladled over mounds of hot cooked rice.