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Published: Sunday, 12/8/2013 - Updated: 2 years ago

Dinner Tonight: Polynesian Pork

Polynesian Pork is “quick and easy,” according to Karen Kelley of Temperance, and she should know — she submitted the recipe. It begins with thinly sliced beef, chicken, or pork (Ms. Kelley calls it “chop suey meat”), to which is added a handful of typical Pacific Rim spices, with vinegar and pineapple giving it a sweet and sour kick. The dish freezes well, Ms. Kelley says, and can be made ahead and then reheated.

Polynesian Pork

1 tablespoon oil

1 pound thinly sliced beef, chicken or pork

1½ tablespoons soy sauce

1 clove garlic, minced

1 whole clove

1/8 teaspoon powdered ginger

¼ cup vinegar

1/3 cup pineapple tidbits or crushed pineapple

1 (12-ounce) can tomato sauce

¼ cup chopped green pepper, optional

Place oil in a large skillet over medium-high heat, and add meat.

Cook, stirring often, until lightly browned. Add the remaining ingredients and simmer, covered, 45 minutes.

Serve over hot rice and/or chow mein noodles.

Yield: 3 generous servings

— Karen Kelley


Got a fast and healthy recipe you want to share? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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