I usually half this recipe because it makes 8-10 serving.
- 3 1/4 pounds pork Boston shoulder, cut into 1-inch cubes
- 3/4 cup all-purpose flour
- 1 Tbsp. plus 1 tsp. ginger
- 1/2 cup vegetable oil
- 2 cans (13 ounces each) pineapple chuncks, drained (reserve syrup)
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1 Tbsp. Worcestershire sauce
- 3/4 cup sugar
- 1 Tbsp. salt
- 3/4 tsp. pepper
- 2 small green peppers, cut into strips
- 2 Tbsp. chili sauce
- 5 cups hot cooked rice
- Trim excess fat from pork. Mix half the flour and all the ginger. Coat pork thoroughly with flour mixture.
- Heat oil in large heavy skillet; brown pork on all sides, removing pieces as they brown
- Add water to reserved pineapple syrup to measure 1 3/4 cups liquid; gradually stir into remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce and Worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sugar, salt, pepper and meat. Reduce heat. Cover; simmer 1 hour or until meat is tender, stirring occasionally.
- Add pineapple and green pappers; cook uncovered 10 minutes. Stir in chili sauce; cook 5 minutes longer. Serve over rice.
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