Ingredients
- 5 pineapple rings (chopped)
- 1 pepper in (red cut pieces)
- 1 onion in (cut pieces)
- 1 oil for frying
- 525 gr pork butt
- 300 ml vinegar
- 120 gr corn starch
- 85 gr syrup from pineapple (canned)
- 60 ml marichino cherry juice
- 10 ml honey
- 10 ml soy sauce
- 8 gr sugar
- 5 ml oyster sauce
- 1 gr 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, two third 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.
