Prize-winning Polynesian Pork over Rice
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.
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INGREDIENTS
Nutrition- 3lbs lean boneless pork tenderloin, cut into 1 inch cubes
- 2
- 3
- 1⁄2teaspoon ground ginger
- 1⁄4teaspoon garlic salt, to taste
- 1⁄3cup red wine vinegar
- 1⁄3cup brown sugar
- 3(8 ounce) cans tomato sauce
- 1
- 4 -6cups hot cooked rice
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DIRECTIONS
- 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.
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