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Pork Orientale

2 1/2 lbs lean pork shoulder
1/4 cup soy sauce
1/4 cup salad oil
4 cubes chicken bouillon
2 cup boiling water
1/2 cup sugar
1 lb 4 oz can pineapple chunks, juice reserved
1/3 cup vinegar
2 Tbsp corn starch
2 Tbsp cold water
2 green peppers, chopped
1 can Mandarin orange slices, drained (optional)
1/2 cup maraschino cherries, drained (optional)

Trim all fat from pork. Then cut into 1/2 inch cubes. Dip in soy
sauce. Brown and then cook all meat in the oil for 20 mins. Dissolve
bouillon in boiling water and add juice from pineapple, sugar and
vinegar. Pour mixture over meat. Cook for another 30 mins. Next,
add green peppers. Thicken the cornstarch with cold water. Add to
meat--stirring constantly for 3 minutes while gravy is boiling.
Stir in fruit and cook another 5 mins. Great with steamed rice and
Chinese noodles.

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