1/2 Photos of Prize-winning Polynesian Pork over Rice
1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 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
- 1In a large skillet, brown pork on all sides in bacon drippings.
- 2Add soy sauce, ginger, garlic salt, vinegar, and brown sugar.
- 3Cover and let simmer for 15 minutes.
- 4Add tomato sauce and simmer, uncovered, for 30 minutes longer or until pork is fully cooked.
- 5Stir in pineapple with canning juices and bring to a boil.
- 6Remove from heat and taste for seasonings, adjusting as needed.
- 7Serve ladled over mounds of hot cooked rice.
Browse Our Top Pineapple Recipes
Nutritional Facts for Prize-winning Polynesian Pork over Rice
Serving Size: 1 (426 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 627.6
- Calories from Fat 154
- Total Fat 17.1 g
- Saturated Fat 6.0 g
- Cholesterol 153.7 mg
- Sodium 1224.6 mg
- Total Carbohydrate 64.4 g
- Dietary Fiber 3.0 g
- Sugars 22.7 g
- Protein 52.3 g