Sweet and Sour Pork
2 tablespoons all purpose flour
1/2 teaspoon salt
1 pound pork tenderloin, cut into 1-inch cubes
1 tablespoon oil
1 large green pepper, cut into strips
15-1/4 oz. can pineapple chunks in heavy syrup
1-1/2 cups water
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon vinegar
1-1/2 cups instant rice
Directions
In a shallow bowl, combine the flour and the salt. Dip pork pieces into the flour mixture, turning to coat completely.
In a large skillet, cook the pork in hot oil over medium heat until the pork is well browned. Continue cooking, stirring occasionally, for another 10 minutes. Pork should be thoroughly cooked.
Add in the green pepper, pineapple and the water.
In a small bowl, combine the sugar, cornstarch and the vinegar. Pour mixture into the pork mixture. Cook, stirring frequently, until mixture turns thick and is fully boiling.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.
Note: You can substitute 1-1/4 pounds of either pork shoulder or pork butt, trimmed and cut into 1-inch pieces for the pork tenderloin.
Makes 4 servings.