Stacy's Slow Cooked Sweet and Sour Pork
"Making your own sauce provides a distinct, tangy flavor unlike any store-bought sauce." Recipe submitted by Stacy Tredupp from Whitewater, WI.
2 tablespoons vegetable shortening
1 1/2 pounds lean pork, thinly sliced
1 cup water
1 teaspoon chicken bouillon granules
3/4 teaspoon salt - divided use
1 (20-ounce) can pineapple chunks, drained, syrup reserved
1/4 cup brown sugar, firmly packed
1/4 cup rice vinegar
2 tablespoons corn starch
1 teaspoon soy sauce
1 medium green bell pepper, seeded and julienned
1/4 cup thinly sliced onion
- Melt shortening in a large, heavy skillet over medium-high heat. Add pork and brown on all sides. Add water, chicken bouillon and half the salt. Bring to a boil, cover and reduce heat until tender, about 1 hour.
- Meanwhile combine reserved pineapple syrup with brown sugar, vinegar, cornstarch, soy sauce and remaining salt in a small saucepan. Cook over medium-high heat until thick and bubbly, stirring often. Add to pork along with pineapple, green pepper and onion. Cook for 3 to 5 more minutes, or until vegetables are crisp-tender. Serve immediately over rice.
Makes 6 servings.