SWEET AND SOUR PORK

2 pounds pork shoulder
1 (13 ounce) can pineapple chunks (reserve 1/3 cup juice)
3 tablespoons cooking oil
1/2 cup honey
1/3 cup vinegar
1/4 cup catsup
2 teaspoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
1 medium green bell pepper, cut into thin strips
1 (10 ounce) package frozen Hawaiian-style vegetables
4 cups cooked rice (for serving)

Slice pork into thin slices about 2 inches long and 1/2 inch wide.

Drain pineapple, reserving 1/3 cup juice.

In large saucepan or Dutch oven, cook pork in hot oil about 5 minutes or until crisp on all sides. Remove from saucepan; keep warm.

Mix honey, reserved pineapple juice, vinegar, catsup, and soy sauce in the saucepan; mix well. Bring to boiling.

Mix cornstarch and cold water. Add to boiling mixture, stirring constantly until thickened and bubbly.

Add cooked pork, drained pineapple, green pepper, and frozen vegetables. Cover and simmer 10 to 15 minutes or until vegetables are tender.

Serve over hot cooked rice.

Mary Ann Bliek, Williamson, New York

Makes 4 to 6 servings
From: Recipelink.com
Source: The Winning Ways of Pork, Top 100 Pork Recipes from the James Beard/Woman's Day Creative Cookery Contest, National Pork Producers Council, Not dated