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Sweet and Sour Pork II

By: MARY ANN PUTMAN

"We love this recipe. Serve it over cooked rice."

Rate/Review | Read Reviews (18)

What to Drink?
	Riesling
	Sangria Barcelona Style
	Beer

Prep Time:
20 Min

Cook Time:
1 Hr 20 Min

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

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.