Sweet and Sour Pork

I found this recipe in a cook book, circa 1969.  I have modified it, as I tend to do, and it is one of Anne’s favourites.

1 1/2 pounds cubed pork

1/2 teaspoon chopped garlic

1 tablespoon olive oil

1 cup chicken stock

1 large can of chunked pineapple

1/4 cup brown sugar

2 tablespoons cornstarch

1/4 cup vinegar

1 tablespoon soy sauce

1/2 teaspoon salt

1 chopped green pepper

1 large thinly sliced onion

Brown the pork cubes, and garlic,  in the olive oil.  Stir in the chicken stock, bring it to a boil, cover and continue to shimmer until the stock is almost rendered off.  Add onions and green pepper, and stir fry slightly.

While the pork is simmering, in a saucepan, combine the brown sugar and cornstarch, thoroughly.  Add in the drained pineapple juice, vinegar, soy sauce, and salt.  Whisk together and cook on medium high heat until bubbling and thickened.

Add the sauce to the meat and veggies, along with the pineapple chunks.  Serve over steamed rice.  Serves 4

Enjoy!