Sweet & Sour Pork **** 4/96

Categories:
pork

1 butterfly pork chop; cubed
1 tablespoon oil
1 chicken bouillon cube
1 8 oz can pineapple chunks
2 tablespoon brown sugar
1 tablespoon cornstarch
2 tablespoon red wine vinegar
1 tablespoon soy sauce
1 green pepper; cubed
1/4 cup onion; chopped
1 water chestnuts to taste
1 rice; cooked or couscous
1 chow mein noodles

Brown pork slowly in the oil. Add 1 cup water, bouillon cube, and 1/4 ts salt; mix well. Cover and simmer till tender, about one hour. Meanwhile, drain pineapple, reserving syrup. Combine brown sugar and corn starch; add reserved pineapple syrup, vinegar, soy sauce, and 1/2 ts salt. Cook and stir over medium heat till thickened and bubbly. Remove from heat. Add sauce to pork; mix well. Stir in pineapple, green pepper, onion and water chestnuts. Cook over low heat 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice or Couscous. Sprinkle Chow Mein noodles over each serving. Increase sauce when serving with Couscous.

Yield: 4 servings