Shine Fm Blog

Hawaiian Pork

From: Among Friends Cookbook

1 lb. pork shoulder                     500 g

2 eggs                                      2

¼ cup flour                                50 mL

Salt, to taste

¼ tsp. pepper                            1 mL

½ cup salad oil                           125 mL

3 green peppers                         3

4 celery stalks, sliced                  4

2 cubes chicken                          2

            Bouillon, in 1 cup

            (250 mL) hot water

½ cup drained pineapple chunks    125 mL

½ cup pineapple juice                   125 mL

3 tbsp. cornstarch                         45 mL

½ cup sugar                                 125 mL

3 tbsp. soy sauce                          45 mL

½ cup vinegar                               125 mL

            Cooked rice

Cut pork in 1” (2.5 cm) cubes. Beat together eggs, flour, salt and pepper to make a batter. Heat oil in heavy skillet. Dip pork cubes into batter and drop into hot oil. Fry slowly to brown. Drain off excess oil. Cut peppers into 1” (2.5 cm) pieces. Add vegetables to meat. Add ¼ cup (50 mL) of chicken bouillon-water mixture, pineapple and pineapple juice. Cover and simmer 10 – 15 minutes, until vegetables are tender-crisp. Combine cornstarch and sugar in saucepan. Blend in soy sauce, vinegar and remaining chicken bouillon. Cook over medium heat, stirring until thick and clear. Pour over meat, cover and simmer 5 minutes. Serve over hot rice.

Serves 6.

OK so we know what's for Supper with the Supper Club but how

about a little dessert too!

Know someone who should know about this?