Recipe by Rutecki Family
I was a very, VERY picky eater growing up. This recipe may have started me on my path to gastronomical adventures.
Top Review by ~Nimz~
The sauce for this recipe is just excellent and so full of flavor. I used rice vinegar because it is not as strong as regular vinegar and I like it better in recipes like this. Flavors blended just perfect. The only reason this is not a 5 star for me is the long cooking time for the pork. It just didn't make sense to me. Next time I made this I'll brown the meat and proceed making the rest of the recipe. I saw no benefit in the long cooking time. I used chicken stock instead of the water and had to keep adding because the liquid evaporated. I used a regular skillet with a tight fitting lid. There was no temp on the electric skillet method. I will definitely add some garlic to this for extra flavor. Thanks for sharing your recipe. I'll make this again Made for PAC Spring 2010
- 1 1⁄2 lbs lean pork
- 2 tablespoons fat
- 1⁄4 cup water
- 3⁄4 cup green pepper, cut in strips
- 1⁄4 cup onion, sliced
- 2 1⁄2 cups pineapple chunks, drained
- 1⁄4 cup brown sugar
- 2 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1⁄3 cup vinegar
- 1 tablespoon soy sauce
- 1⁄2 cup slivered almonds (optional)
- 1 cup pineapple juice
- cooked rice
Directions See How It's Made
- Cut pork into strips 2 inches long and 1/2 inch wide.
- Brown in hot fat.
- Add water, cover and cook in an electric skillet for 1 hour.
- Add pepper strips, onion slices, pineapple. Saute.
- Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce.
- Mix and cook until slightly thickened, stirring constantly.
- Pour over hot cooked pork, cover and simmer 10 minutes.
- Serve over cooked rice.
- Garnish with almonds if desired.