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| Sweet -N- Sour Pork |
| 3 1/4 pounds pork shoulder, cut into 1- inch cubes. 3/4 cup flour 1 tablespoon plus 1 teaspoon ginger 2 cans (13 oz each) pineapple chunks drained (reserve syurp) 1/2 cup vinegar 1/2 cup soy sauce 1 tablespoon worcestershire sauce 1/2 cup salad oil |
| 3/4 cup sugar 1 tablespoon salt 1/4 teaspoon pepper 2 small green peppers, cut into strips 5 cups hot cooked rice |
| Trim excess fat from pork. Mix half the flour and all the ginger. Coat pork thoroughly with flour mixture. Heat oil in large heavy skillet or dutch oven, brown pork on all sides, removing pieces as they brown. |
| Add water and reserved pineapple syrup to measure 1 1/3 cups liquid, gradually stir into remaining flour. Stir pineapple syrup mixture, vinegar, soy sauce, worcestershire sauce into fat in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sugar, salt, pepper and meat. Reduce heat. Cover, simmer 1 hour or until meat is tender. Stir occasionally. Add pineapple and green peppers cook uncovered 10 minutes. Serve over rice. 8- 10 Servings |
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