Ingredients Jump to Instructions ↓

  1. 1 cup ketchup

  2. 1/2 cup granulated sugar

  3. 3 tablespoons rice vinegar

  4. 2 tablespoons MAGGI Seasoning Sauce

  5. 1/4 cup all-purpose flour

  6. 1/4 cup cornstarch

  7. 1/4 teaspoon salt

  8. 1/4 teaspoon ground black pepper

  9. 1 lb. pork butt , cut into 1-inch cubes

  10. 3 tablespoons vegetable oil , divided

  11. 1 cup fresh pineapple , cut into 1-inch cubes*

  12. 1 small red bell pepper , seeded, cored and chopped

  13. 1 small green bell pepper , seeded, cored and chopped

  14. 1/2 cup thinly sliced carrot Hot cooked white rice

Instructions Jump to Ingredients ↑

  1. 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.


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