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Sweet and Sour Pork

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  • 2 tablespoons oil or bacon grease
  • 3 or 4 pork chops, cut from the bone, into bite size pieces
  • 1 green pepper, chopped
  • 1 onion, sliced
  • 3 tablespoons each sugar and vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon each ginger and garlic powder
  • 1 cup pineapple chunks, drained
  • Reserved pineapple juice
  • 1 tablespoon cornstarch
  • Plain Cooked Rice

First cut the pork into small pieces. You will need about 3/4 pound of meat. I usually use 4 small pork chops, or 2 large ones. I cut the meat off of the bone, remove most of the fat, and chop the lean meat into pieces the size of a half dollar, only more square, and less round. 

Heat the oil or bacon grease in a large skillet over medium high heat. Add the pork and stir fry it for a good ten minutes. Add the onion and green pepper. Continue cooking until the vegetables are tender-crisp, about 3 or 4 minutes. Sprinkle the sugar over top of the contents of the skillet and stir it in. 

While the pork and veggies are cooking, measure the pineapple juice. Add enough water to the juice, to measure 3/4 cup liquid, total. Combine this with the vinegar and soy sauce. Add the cornstarch, and stir until it dissolves. Pour this liquid into the skillet after you add the sugar. Measure in the ginger and garlic powder. Stir it all up and allow it to boil. Cook and stir as the sauce boils for one minute. Gently add the pineapple. Serve this over hot bowls of cooked rice. 

This recipe will serve about 4 people. I double the recipe to serve my family. If you double it, you need a very large skillet to cook it in. This is one of my favorite recipes in the entire website. Serve this dish with steamed broccoli and sherbet for dessert. You could add something like bread pudding too, if you are worried the family will still be hungry. 

 
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