SWEET AND SOUR PORK II

Sweet and Sour Pork II image

We love this recipe. Serve it over cooked rice.

Provided by MARY ANN PUTMAN

Time 1h40m

Yield 8

Number Of Ingredients 13

Ingredients

¼ cup shortening
2 cups water
2 cubes chicken bouillon
½ teaspoon salt
3 (20 ounce) cans pineapple chunks, drained with juice reserved
¾ cup brown sugar
1 tablespoon cornstarch
3 tablespoons soy sauce
¾ cup white vinegar
1 ½ teaspoons salt
2 green bell pepper, cut into 1 inch long strips
½ cup thinly sliced onions
3 pounds lean and boneless pork loin, cut into 2 1/2 inch strips

Steps:

Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 50.5 g, Cholesterol 107.3 mg, Fat 28.1 g, Fiber 2.2 g, Protein 35.4 g, SaturatedFat 9.1 g, Sodium 1386.6 mg, Sugar 44.9 g