Ingredients:
1 cup ketchup
1/2 cup granulated sugar
3 tablespoons rice vinegar
2 tablespoons MAGGI Seasoning Sauce
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 lb. pork butt, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
1 cup fresh pineapple, cut into 1-inch cubes*
1 small red bell pepper, seeded, cored and chopped
1 small green bell pepper, seeded, cored and chopped
1/2 cup thinly sliced carrot
Hot cooked white rice
Directions:
COMBINE ketchup, sugar, vinegar and seasoning sauce in small bowl; set aside.
COMBINE flour, cornstarch, salt and black pepper in medium bowl. Add pork; stir until coated.
HEAT 2 tablespoons oil in wok or large skillet over medium-high heat. Stir-fry pork in batches until golden brown. Remove pork; drain on paper towels. Clean out wok or skillet.
HEAT remaining 1 tablespoon oil in wok or large skillet. Add pork, pineapple, bell peppers, carrot and ketchup mixture. Bring to a boil; reduce heat to low and cook for 25 to 30 minutes or until pork is tender and sauce is thick. Serve over rice.
* May substitute 1 cup well-drained, canned pineapple chunks for the fresh pineapple.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
35 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
