Ingredients
- 5 pineapple rings (chopped)
- 1 pepper in (red cut pieces)
- 1 onion in (cut pieces)
- 1 oil for frying
- 2 lb pork butt
- 1 1/4 c vinegar
- 3/4 c corn starch
- 1/4 c syrup from pineapple (canned)
- 1/4 c marichino cherry juice
- 2 t honey
- 2 t soy sauce
- 2 t sugar
- 1 t oyster sauce
- 1/2 t salt
Cut the pork into irregular bite size pieces. Place into pan with water to barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat and simmer for 25 minutes then drain. In a bowl, add the corn starch, honey, soy sauce and oyster sauce and mix very well. Heat the oil in a large fry pan and fry the pork pieces until brown. Drain. In a saucepan, add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice, remaining vinegar and bring to a boil. Add the pork pieces, cover and simmer for an additional 20 minutes, stirring ocasionally. Add the pineapple pieces and vegetables 5 minutes before cooking time is up. Serve hot.