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Hawaiian Pork Skillet
 
 

1 pound cubed pork shoulder  2 tablespoons chopped onion  1½ cups water  1 cup sliced carrots  4 ounces broad noodles 2 tablespoons cornstarch 2 tablespoons brown sugar 1 teaspoon salt ½ cup pineapple juice ¼ cup lemon juice 2 teaspoons soy sauce 1 cup diced pineapple Brown pork in heavy skillet. Add onion and brown lightly. Pour off any excess fat. Add water to meat and onions. Bring to boll and add carrots Cover and simmer gently 30 minutes. Cook noodles in boiling salted water until tender (about 6 minutes). Drain. While noodles are cooking, combine cornstarch, brown sugar and salt. Stir in pineapple juice, lemon juice and soy sauce. Gradually add to meat mixture and continue cooking until smooth and thickened. Fold in noodles and pineapple. Heat thoroughly.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.