- 2 tablespoons oil or bacon grease
- 3 or 4 pork chops, cut from the
bone, into bite size pieces
- 1 green pepper, chopped
- 1 onion, sliced
- 3 tablespoons each sugar and vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon each ginger and garlic
powder
- 1 cup pineapple chunks, drained
- Reserved pineapple juice
- 1 tablespoon cornstarch
- Plain Cooked Rice
First cut the pork into small pieces. You
will need about 3/4 pound of meat. I usually
use 4 small pork chops, or 2 large ones. I
cut the meat off of the bone, remove most of
the fat, and chop the lean meat into pieces
the size of a half dollar, only more square,
and less round.
Heat the oil or bacon grease in a large
skillet over medium high heat. Add the pork
and stir fry it for a good ten minutes. Add
the onion and green pepper. Continue cooking
until the vegetables are tender-crisp, about
3 or 4 minutes. Sprinkle the sugar over top
of the contents of the skillet and stir it
in.
While the pork and veggies are cooking,
measure the pineapple juice. Add enough
water to the juice, to measure 3/4 cup
liquid, total. Combine this with the vinegar
and soy sauce. Add the cornstarch, and stir
until it dissolves. Pour this liquid into
the skillet after you add the sugar. Measure
in the ginger and garlic powder. Stir it all
up and allow it to boil. Cook and stir as
the sauce boils for one minute. Gently add
the pineapple. Serve this over hot bowls of
cooked rice.
This recipe will serve about 4 people. I
double the recipe to serve my family. If you
double it, you need a very large skillet to
cook it in. This is one of my favorite
recipes in the entire website. Serve this
dish with steamed broccoli and sherbet for
dessert. You could add something like bread
pudding too, if you are worried the family
will still be hungry.
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