Tender strips of pork bathed in a lusciously thick sweet and sour sauce.
INGREDIENTS (for 8 servings):
- 1/4 cup shortening
- 2 cups water
- 2 cubes chicken bouillon
- 1/2 teaspoon salt
- 3 (20 ounce) cans pineapple chunks, drained with juice reserved
- 3/4 cup brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 3/4 cup white vinegar
- 1 1/2 teaspoons salt
- 2 green bell pepper, cut into 1 inch long strips
- 1/2 cup thinly sliced onions
- 3 pounds lean and boneless pork loin, cut into 2 1/2 inch strips
Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.