From the kitchen of Kay Putano
In a skillet:
1 Tbsp oil
4 pork shoulder steaks, cut 1/2 inch thick (about 1 1/2 pounds)
Brown on both sides.
Remove steaks from oil & set aside.
Drain off fat.
8 oz can crushed pineapple
Drain & reserve juice, set pineapple aside.
Add water to reserved juice to make 1/2 cup.
Add:
2 Tbsp vinegar
2 Tbsp soy sauce
1 tsp sugar
1/2 tsp ground ginger
Add to skillet.
Add:
1 c carrots, bias sliced to 1/4 in thick
1/2 small onion, sliced into wedges
Return pork to skillet.
Cover & simmer 20 to 25 minutes or until pork & carrots are tender.
Add:
1 small green pepper, cut into bite sized strips.
Cover & simmer, 3 minutes.
Remove pork from skillet.
Combine:
pineapple
1 1/2 tsp cornstarch
Add to skillet.
Cook & stir until thick & bubbly.
Cook & stir 2 minutes more.
Serve pork & sauce over chow mein noodles.
Makes 4 servings.