3 lbs lean pork, cut into 1-inch cubes
1/4 cup water
2 tablespoons soy sauce
1 tablespoon molasses
1 can (15 oz) pineapple chunks, drained
1/3 cup vinegar
1/2 cup dark brown sugar
1 large green pepper, cut into strips
3 to 4 tablespoons cornstarch
In large skillet, brown pork cubes on all sides in a very small amount of margarine. Add water, soy sauce, and molasses; simmer for 20 minutes, cover pan. Add pineapple to pan. With 1/2 cup juice stir into cornstarch, adding water if necessary to make a smooth paste. Just before serving, add paste to pork mixture, stirring to thicken sauce. Serve over hot rice.
Recipe by Rosalie Stockmaster; originally published in St. Bernard’s Rosary Altar Society Cookbook.