Sweet And Sour Pork Shoulder Recipe
Ingredients
1 1/2 pounds lean pork shoulder
2 tablespoons salad oil or shortening
1 medium sized can (1 lb. 4 oz.) pineapple chunks
1/3 cup vinegar
1/4 cup brown sugar, firmly packed
2 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon soy
1/2 cup sliced onion
3/4 cup sliced green pepper
Directions
It is best to prepare this attractive entree entirely at home and reheat it at the picnic site.
Cut meat in strips about 1/2 inch wide and 2 or 3 inches long.
Brown in hot oil; drain off any excess fat.
Drain syrup from the pineapple, add enough water to make 1 1/2 cups liquid, and combine with the vinegar, sugar, cornstarch, salt, and soy.
Cook just until clear and slightly thickened.
Add to meat; cover and simmer until tender, about 1 hour.
Add pineapple chunks, onion, and green pepper; cook just until vegetables are crisp-tender.
Cut meat in strips about 1/2 inch wide and 2 or 3 inches long.
Brown in hot oil; drain off any excess fat.
Drain syrup from the pineapple, add enough water to make 1 1/2 cups liquid, and combine with the vinegar, sugar, cornstarch, salt, and soy.
Cook just until clear and slightly thickened.
Add to meat; cover and simmer until tender, about 1 hour.
Add pineapple chunks, onion, and green pepper; cook just until vegetables are crisp-tender.
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