Polynesian Pork (Rosauers)

Ingredients

• 2 lb lean pork, cut into 1-inch cubes
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp salad oil
• 1 can 20 oz pineapple chunks
• ⅓ cup cider vinegar
• ¼ cup brown sugar, packed
• 1 tsp garlic salt
• 1 tbsp for thickening cornstarch
• ½ head cabbage, finely shredded

Method

1. Combine 2 tablespoons cornstarch with the soy sauce. Toss with the meat until all pieces are coated. Brown in hot oil; drain.
2. Drain the pineapple, reserving the syrup. Add the reserved syrup, vinegar, sugar and garlic salt to the meat. Bring to a boil; reduce heat and simmer, covered, 45 minutes.
3. Dissolve the remaining cornstarch in water; add to the meat. Cook, stirring until thickened and translucent. Add the pineapple and heat. Serve on a bed of shredded cabbage or in a fresh pineapple shell.

Notes

Perfect for a luau. Serves 6. From Rosauers (Pork PK-20).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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