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A Cookbook of Memories

Main Dishes

HAWAIIAN PORK 
Marlene Taylor, Kirkfield Park United, Winnipeg MB

1 lb. pork shoulder or tenderloin, cut in 1 inch cubes 1/2 cup pineapple chunks, drained
2 eggs 1/2 cup pineapple juice
1/4 cup flour 1/2 cup sugar
1/4 tsp pepper 2 chicken bouillon cubes dissolved in 1 cup water, divided
1 tsp salt 3 Tbsp soy sauce
1/2 cup salad oil 1/2 cup vinegar
2 green peppers, cut into 1 inch squares 3 Tbsp cornstarch
4 stalks celery, cut into 1 inch pieces
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. Add vegetables to meat. Add 1/4 cup chicken bouillon, pineapple, and pineapple juice. Cover and simmer 10 - 15 minutes, until vegetables are tender crisp. Combine cornstarch and sugar in saucepan and blend in soy sauce, vinegar, and 3/4 cup chicken bouillon. Cook over medium heat, stirring until thick and clear. Pour over meat mixture - cover and simmer 5 minutes. Serve over rice.

 
 
 

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Box 159, Fort Qu'Appelle, Saskatchewan Canada S0G 1S0
Phone: 306-332-5691 Fax:306-332-5264
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