Ingredients Jump to Instructions ↓

  1. 2 lb Pork Butt

  2. 1 1/4 c Vinegar

  3. 3/4 c Corn starch

  4. 2 T Honey

  5. 1/4 c Marichino cherry juice

  6. 2 T Soy sauce

  7. 1/4 c Syrup from canned pineapple

  8. 1 T Oyster sauce

  9. 1/2 t Salt

  10. 5 Pineapple rings chopped

  11. 1 Red pepper cut in med pieces

  12. 2 T Sugar

  13. 1 Onion cut in medium pieces

  14. 1 Oil for frying

Instructions Jump to Ingredients ↑

  1. 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.


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