Name: Prize-winning Polynesian Pork over Rice
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 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

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Recipe by HeatherFeather

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Prize-winning Polynesian Pork over Rice created by Dorel

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.

Ready In:: 1hr 15mins
Serves:
Units:

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ingredients

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

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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RECIPE MADE WITH LOVE BY

@HeatherFeather

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@HeatherFeather

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"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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review by cinda37379

3/28/2005

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

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photo by Dorel

3/27/2005

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review by Dorel

3/27/2005

I followed the recipe but I did half everything for the 2 of us. I really enjoyed this but DH didn't,he expected something sweeter, more like the jar of Uncle Bens sweet and sour sauce. I served it over rice. Thanks for posting the recipe.

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photo by HeatherFeather

8/26/2004

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review by Barb G.

8/5/2004

Heather, this recipe is delicious. I used some left over pork tenderloin, that I had made earlier in the week and had frozen, Cut it into 1 inch cubes sauted in olive oil, then made it as the recipe said, but used only 2 cand of tomato sauce, this worked perfect. I added the juice from the pineapple after adding the tomato sauce and let it simmer for 30 minutes or longer, then add the pineapple just before serving. Served over brown rice. So yummy, DH sure loved it. Thank you for posting your Aunt's recipe.

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