Sweet-and-Sour Pork

Sweet and Sour Pork I

Ingredients

• 1 can pineapple chunks
• 2 Tbsp. cornstarch
• 1/4 cup soy sauce
• 1 Tbsp. honey
• 1/2 tsp. instant chicken bouillon granules
• 1 garlic clove (minced)
• 1/8 tsp. pepper
• 2 Tbsp. cooking oil
• 3/4 lb. pork tenderloin (cut into bite-size pieces)
• 1 med. green pepper (thinly sliced)
• Hot rice

Directions

Drain pineapple, reserving the juice; set pineapple aside. Add enough water to juice to equal 3/4 cup Add cornstarch, soy sauce, honey, bouillon, garlic and pepper; set aside. Heat oil in large skillet; cook and stir pork and green peppers for 6 to 8 minutes or until pork is no longer pink and green peppers is crisp-tender. Stir pineapple juice mixture into skillet with pineapple. Cook until thickened and bubbly. Serve over rice. Yield: 4 servings.

By Robin from Washington, IA

Sweet and Sour Pork II

Ingredients

• 1 1/2 lb pork tenderloin, cut in 2x1/2 inch strips
• 2 Tbsp. shortening
• 1/4 cup thinly sliced onion
• 1/4 cup water
• 1 tomato, sliced
• 2 1/2 cups pineapple chunks
• 1/4 cup brown sugar
• 2 Tbsp. cornstarch
• 1/4 cup vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. molasses
• 1/4 tsp. salt
• 2 carrots, sliced and cooked
• 1 green pepper, cut in strips

Directions

Drain pineapple, reserving juice. Combine brown sugar and cornstarch, adding pineapple juice, vinegar, soy sauce, molasses, and salt. Pour over cooked pork and stir until thick.

Add pineapple, cooked carrots and green pepper. Cook 3 minutes. Serve over rice or chow mein noodles.

By Robin from Washington, IA

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