Sweet and Sour Pork II

Name: Sweet and Sour Pork II
Total time: 100
Yield: 8
Ingredients: 0.25 cup shortening; 2 cups water; 2 cubes chicken bouillon; 0.5 teaspoon salt; 3 (20 ounce) cans pineapple chunks, drained with juice reserved; 0.75 cup brown sugar; 1 tablespoon cornstarch; 3 tablespoons soy sauce; 0.75 cup white vinegar; 1.5 teaspoons salt; 2 green bell pepper, cut into 1 inch long strips; 0.5 cup thinly sliced onions; 3 pounds lean and boneless pork loin, cut into 2 1/2 inch strips

Recipe by MARY ANN PUTMAN from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

8 servings

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0.25 cup shortening
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2 cups water
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2 cubes chicken bouillon
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0.5 teaspoon salt
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3 (20 ounce) cans pineapple chunks, drained with juice reserved
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0.75 cup brown sugar
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1 tablespoon cornstarch

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3 tablespoons soy sauce
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0.75 cup white vinegar
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1.5 teaspoons salt
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2 green bell pepper, cut into 1 inch long strips
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0.5 cup thinly sliced onions
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3 pounds lean and boneless pork loin, cut into 2 1/2 inch strips

Instructions

Slice the pork into 2 inch by 1/2 inch strips. Melt the shortening in a large frying pan or skillet over medium heat. Add pork and cook, stirring constantly, until pork browns. Add water, bouillon cubes and 1/2 teaspoon salt. Mix well and cover; simmer until tender, about 1 hour.
In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 teaspoons salt. Cook over medium heat, stirring occasionally, until thickened.
Add sauce cooked pork; mix well. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are tender, about 20 minutes.