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.
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
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