Living 2 Eat |

…from the kitchen of Mrs. Donna Engle Godfrey

SWEET AND SOUR PORK

1.5 lbs pork shoulder cubed in inch cubes                                              
2 cups pineapple chunks
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup vinegar (I use rice vinegar now)
1 Tablespoon soy sauce
1/2 teaspoon salt
3/4 cup green pepper slices( I just use one green pepper)
1 onion thinly sliced
 
Brown pork slowly in hot oil. Add 1/4 cup hot water and cover and simmer 1 hour.

Drain pineapple, reserving the juice. Combine the brown sugar and cornstarch, and add the reserved pineapple jucie, vinegar, soy sauce and salt. (I always cook with sea salt).  Cook and stir over low heat until thick.

Pour over hot cooked pork and let stand 10 minutes. Add pineapple, green pepper and onion. If you do not want the vegetables to be crunchy, brown them in a bit of oil before adding.  I add thinly slaced carrots( about 1/4-1/2 cup) sometimes for more color.
 

Serve over white rice.

NOTE:   Mrs. Godfrey has prepared this dish for groups of people 100+.   Growing up, she would prepare this recipe for our church dinner on Wednesday evenings. This recipe was given to Mrs. Godfrey by Mrs. Fay Chandler.