Pork Cantonese

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Ring fluffy rice on plates and fill with this oriental treat—a company dish


  • 2 lbs. boneless lean pork, cut in 1″ pieces
  • 2 tblsp. salad oil
  • 1 (14 oz.) can pineapple chunks
  • 1 (4 oz.) can mushrooms
  • c. unsulphured molasses
  • ¼ c. vinegar
  • 2 green peppers, cut in strips
  • 2 onions, sliced and separated in rings
  • tblsp. cornstarch
  • 2 tblsp. water


  • Brown pork on all sides in hot oil in skillet.
  • Drain pineapple and mushrooms, reserving liquids. Combine liquids and add enough water to make 2 c. Add liquid to pork; cover and simmer until tender, about 45 minutes.
  • Stir in molasses and vinegar until blended. Add pineapple, mushrooms, green peppers and onions; cover and cook 10 minutes. (Vegetables retain a little crispness.)
  • Blend together cornstarch and water. Stir into hot mixture and cook until slightly thickened. Serve over hot rice.