Sweet-Sour Pork

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with fluffy rice, hot tea and pass cookies for dessert

Ingredients

  • lbs. pork shoulder
  • ½ tsp. salt
  • 1 tblsp. fat or salad oil
  • ¾ c. water
  • ½ c. pineapple juice, drained from chunks
  • ¾ c. water
  • 3 tblsp. brown sugar
  • ¼ tsp. ground ginger
  • 3 tblsp. cornstarch
  • ¼ c. cider vinegar
  • 2 tblsp. soy sauce
  • 1 green pepper
  • 1 medium onion
  • 1 c. drained pineapple chunks
  • Hot fluffy rice

Method

  • Trim excess fat from meat; remove bones to make 1½ lbs. lean pork. Cut lean meat into ½″ slices. Cut slices into strips 2″ long. Sprinkle with salt. Brown in fat in skillet. Add ¾ c. water. Cover; simmer 1 hour.
  • Combine pineapple juice and ¾ c. water. Add brown sugar, ginger, cornstarch, vinegar and soy sauce. Pour over meat. Cook until slightly thickened.
  • Cut green pepper into strips, lengthwise; the onion into thin crosswise slices. Add to meat. Add pineapple chunks. Bring to boil. Cook for 5 minutes. Serve with rice.