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Ingredients: 2 lb Pork Butt 1 tb Oyster sauce 1-1/4 cups Vinegar 1/2 ts Salt 3/4 cups Corn starch 5 Pineapple rings chopped 2 tb Honey 1 Red pepper cut in med pieces 1/4 cup Maraschino cherry juice 2 tb Sugar 2 tb Soy sauce 1 Onion cut in medium pieces 1/4 cup Syrup from canned pineapple Oil for frying Method: Cut the pork into irregular bite size pieces. Place into pan with water to barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat and simmer for 25 minutes then drain. In a bowl, add the corn starch, honey, soy sauce and oyster sauce and mix very well. Heat the oil in a large fry pan and fry the pork pieces until brown. Drain. In a saucepan, add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice, remaining vinegar and bring to a boil. Add the pork pieces, cover and simmer for an additional 20 minutes, stirring occasionally. Add the pineapple pieces and vegetables 5 minutes before cooking time is up. Serve hot. |
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