This is a good recipe for your next cruise....this is one of our favorites from The Two Burner Gourmet by Terry Searfoss, with some modifications by me. We liveaboard our sailboat in Door County WI most weekends from early May until late October, anchoring out as much as we can, and we are currently building a 58 foot catamaran. When it's done in a year or so, we'll permanently liveabard.

Title: Chinese Honey Pork 1
Categories: Main dish, Pork, Chinese
Yield: 4 Servings

1/2 c Honey
1/2 c Soy sauce
1/4 c Red wine vinegar
1 t Garlic salt
2 t Ginger
2 pk Brown gravy mix
2 T Oil
2 lb Pork steak; cut into
-bite sized pieces
1 1/2 c Water
4 Carrots; thinly sliced
1 Onion; cut into wedges
1 Green pepper; chunked

*use two pints canned pork cubes for pork steak. Simmer for only 20
minutes total.

Pre-package first 6 ingredients in 18 oz. jar. Shake jar after packaging
and before adding to skillet. ......

In large skillet, heat oil over medium-high heat. Add pork and cook 15
minutes, stirring frequently. Drain and discard grease. ......

Add water and pre-packaged ingredients to the skillet. Stir to blend
ingredients. Cover and continue to cook over medium heat for 20 minutes.
.......

Add remaining ingredients to skillet. Cover and continue to cook over
medium heat for 20 minutes. Serve with white rice.

Suggested side dishes: steamed broccoli; sugar cookies for dessert.

The Two Burner Gourmet, Terry L. Searfoss

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