Wednesday, February 22, 2017

Polynesian Pork

My new favorite recipe?  Polynesian Pork from the 1963 Pillsbury Family Cook Book.  With the gorgeous, cheap pineapple we can buy at Honiara's Central Market, this recipe makes me smile.

Polynesian Pork
(Adapted from the Pillsbury Family Cook Book)
Serves 4 very generously, and doubles easily to feed guests
1 egg
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound lean boneless pork, cut into 1-inch cubes
3 tablespoons cooking oil
3 green peppers, cut in 1-inch pieces
1/2 cup water
13 1/2 ounce can pineapple chunks (or 2 cups of fresh pineapple chunks)
2 1/2 tablespoons cornstarch
2 1/2 tablespoons soy sauce
1/4 cup sugar
1/4 cup vinegar
1/2 cup pineapple syrup (from the can)

I strongly suggest to have all of the pineapple and pepper chopped before you even begin to brown the meat.  Maybe it's because we only have tiny capsicum here and I used fresh pineapple, but it took me a long time to finish all of the chopping, even with help. 
Beat together egg, flour, salt and pepper in mixing bowl.  Coat pork cubes with mixture Brown in cooking oil on all sides in large skillet.  Reduce heat and simmer 30 minutes, adding water occasionally to prevent burning.  Drain pineapple; reserve 1/2 cup syrup.  Add green pepper and pineapple chunks to meat.  Cover and simmer 10 minutes. 
Blend cornstarch and soy sauce in saucepan.  Add sugar, vinegar, pineapple syrup and 1/2 cup water.  Cook, stirring constantly, until clear, about 2 minutes.  (The first time I made this, I had no idea what "until clear" meant.  But when the sauce clarifies, it's fun to watch, and you'll have no doubt!)  Pour over meat, stir, and serve with rice.

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