This is probably one of my favorite dishes to make. This has been handed down from my grandmother whom I’m name after. It’s light and taste great. If you wish you can use chicken but pork steak taste better. You can use any pepper you wish. I used a red pepper this time only because I caught it on sale. I usually use a green pepper. If you make this I think you and your family will love it. Let’s get started.
What you will need:
1 cup chicken bouillon
1 1/2 to 2 lbs. pork steak cut into bite size pieces
4 Tbsp. oil
1 green pepper, sliced into chunks
1 small onion, chopped (can leave in chunks)
1 20oz. can Pineapple chunks
3 Tbsp. cornstarch
1/4 cup plus 1 tsp. sugar
1/4 cup white vinegar
1/2 cup pineapple juice, reserved from pineapple
2 Tbsp. soy sauce
6 cups cooked rice (I use instant rice)
salt and pepper to taste
In a large skillet heat the oil up and add the pork steak. Continue to brown on all sides. While this is cooking start the water for your rice and make your one cup chicken bouillon. When the meat looks like all sides are brown/cooked add the chicken bouillon. Cover and cook on low heat for 20 mins. This is a great time to cut up the green pepper and onion. Drain the pineapple into a bowl, juice will be used later. Now its time to add the green pepper, onion and pineapple to your meat mixture, cover and cook for 10 mins. You want them just tender enough but still crunchy. Mix the sugar, vinegar, pineapple juice, soy sauce and corn starch in a small bowl. I like to use a whisk to make sure corn starch in stirred completely. Add this mixture to your skillet, stir to coat everything and until thickened. Serve over rice.
Now wasn’t that easy. My kids now make this for their families. I know this will be a favorite of yours too. Thanks for letting me bring it to your table. Let me know what you think.