Sweet and Sour Pork II Recipe

Sweet and Sour Pork II Recipe

  • 1/4 cup shortening
  • 2 cups water
  • 2 cubes chicken bouillon
  • 1/2 teaspoon salt
  • 3 (20 ounce) cans pineapple chunks, drained with juice reserved
  • 3/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 3/4 cup white vinegar
  • 1 1/2 teaspoons salt
  • 2 green bell pepper, cut into 1 inch long strips
  • 1/2 cup thinly sliced onions
  • 3 pounds lean and boneless pork loin, cut into 2 1/2 inch strips
  1. 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.
  2. 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.
  3. Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.
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