Hawaiian pork

4 servings

Ingredients

Quantity Ingredient
2 pounds Pork shoulder, boneless; cut into 1-inch cubes
2 Eggs
¼ cup Flour, all-purpose
1 teaspoon Salt
¼ teaspoon Pepper
⅓ cup Bacon drippings
3 mediums Peppers, green
16 ounces Pineapple chunks
¼ cup Cornstarch
½ cup Sugar
½ cup Vinegar
¼ cup Soy sauce
12 Cherry tomatoes; peeled
Chinese noodles or cookd ric

Directions

Cut meat and set aside. Beat together eggs, flour, salt, and pepper.

Thoroughly coat cubes of pork in egg-flour batter. Brown on all sides in hot drippings. Cover tightly and cook slowly for about 30 minutes. Pour off drippings.

Remove stems and seeds from green peppers. Cut peppers into 1-inch squares and boil 5 minutes in water to cover. Drain. Drain pineapple, reserving liquid. Add water to pineapple liquid to make 1 cup. Add green pepper and pineapple to meat. Cover and simmer 5 minutes. Mix together cornstarch and sugar. Stir in pineapple juice, vinegar, and soy sauce. Cook, stirring constantly, until clear, about 2 minutes. Pour over meat mixture and mix lightly; simmer 4 to 5 minutes. Fold in tomatoes. Serve over Chinese noodles or cooked rice.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-08-94

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