Prep 40 mins
Cook 1 hr 30 mins
This is not hard to make although the ingredient list is long. There's really no chopping or peeling of anything, so it doesn't take as long as it looks. It is very good! I got this recipe from my 1973 Betty Crocker cookbook. Cook and prep times are approximate.
- 3 1⁄4 lbs pork shoulder, cut into 1 inch cubes
- 3⁄4 cup all-purpose flour
- 4 teaspoons ginger
- 1⁄2 cup salad oil
- 2 (13 1/2 ounce) cans pineapple chunks, drained (reserve syrup)
- 1⁄2 cup vinegar
- 1⁄2 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 3⁄4 cup sugar
- 1 tablespoon salt
- 3⁄4 teaspoon black pepper
- 2 small green peppers, cut into strips
- 1 (1 lb) can bean sprouts, drained
- 2 (5 ounce) cans water chestnuts, drained and thinly sliced
- 2 tablespoons chili sauce
- 5 cups hot cooked rice
- Trim excess fat from pork.
- Mix half the flour and all the ginger.
- Coat pork thoroughly with flour mixture.
- Heat oil in large heavy skillet or Dutch oven; brown pork on all sides, removing pieces as they brown.
- Add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour.
- Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in sugar, salt, pepper and meat.
- Reduce heat; cover; simmer one hour or until meat is tender, stirring occaisionally.
- Add pineapple and green peppers; cook uncovered 10 minutes.
- Stir in bean sprouts, water chestnuts and chili sauce; cook 5 minutes longer.
- Serve over rice.