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PORK HONOLULU




Source of Recipe


Agri-View


Recipe Introduction


People's Choice, 2002 North Dakota Wheat Commission Pasta and Pork recipe contest




List of Ingredients




12 oz. farfalle (bowtie) or similar size pasta

1 lb. lean pork, such as pork loin, cut in strips

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon seasoned salt

2 tablespoons olive oil

1/2 cup brown sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1/3 cup vinegar

2 teaspoons soy sauce

20 oz. can pineapple tidbits

1/2 green bell pepper, cut in strips

1/2 red bell pepper, cut in strips

1 large onion, diced

1/4 cup finely chopped chives or green onions

Toasted flake coconut, for garnish



Recipe



Cook pasta according to package directions; drain.

Sprinkle salt, pepper and seasoned salt on meat. In large fry pan, add oil and meat and cook until meat is browned. To make sauce, in a saucepan combine brown sugar, cornstarch, salt, vinegar and soy sauce. Drain juice from pineapple and add water to the juice to make 1 cup. Add to saucepan and mix. Over medium heat, cook until slightly thickened, stirring constantly. Add green and red peppers, onions, chives and pineapple; cook 3 to 5 minutes.

Remove from heat and add pork. Let stand for 15 minutes to absorb flavors. Just before serving, bring to a boil, stirring constantly. Serve over pasta. Garnish with coconut.

Beatrice Boehm, Mandan, N.D.