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Title: Sweet-Sour Pork Categories: Pork Yield: 6 Servings 1 1/2 lb Lean smoked pork shoulder -roll; cut in 2x1/2" strips 2 tb Salad oil 1 cn (13 1/4 oz.) pineapple -chunks 1/3 c Vinegar 2 tb Soy sauce 1/4 c Brown sugar; firmly packed 1 Carrot; peeled and cut in -1/4" bias slices 1 cn (1 lb.) bean sprouts; -drained 1 Onion; sliced and seperated 1 Green pepper; cut into thin -strips 3 tb Cornstarch 1/4 c Water 1 1/2 c Uncooked rice Brown pork in hot oil in skillet; drain off excess fat. Meanwhile, drain pineapple, reserving syrup. Add enough water to pineapple syrup to make 1 1/4 cup. Add to pork in skillet along with vinegar, soy sauce, and brown sugar. Cover and simmer 1 hour. Add carrot; cook 2 minutes. Add pineapple chunks, bean sprouts, onion and green pepper. Cover and cook 8-10 minutes, until vegetables are tender-crisp. Blend together cornstarch and water; add to skillet and cook, stirring, until mixture is thickened and bubbly. Meanwhile, cook rice by package directions. Serve pork mixture over hot rice. Makes 6 servings. Recipe by: Farm Journal--The Thrifty Cook Posted to MC-Recipe Digest V1 #995 by L979 |