Sweet And Sour Pork

• 1 1/2 to 3 lb. pork boneless spareribs, cut into 1 1/2 to 2 inch cubes
• 1 clove garlic, mashed
• 1 slice fresh ginger root, mashed
• 1/2 c. soy sauce
• 1 c. sugar
• 1/2 tsp. meat tenderizer
• 1/2 to 1 c. vinegar
• 1 (No. 2 1/2) can chunk pineapple, drained, reserve juice
• 1/2 c. cold water
• 1/4 c. cornstarch

1. Mix and marinate for a couple of hours or overnight in the refrigerator.
2. Cook in saucepan on high heat with lid on.
3. Bring to a boil and then lower heat.
4. Cook until tender, about 45 minutes. Skim off fat.
5. Bring mixture to a rapid boil and add vinegar or juice from pineapple with 1/2 cup vinegar and pineapple.
6. Taste sauce and adjust seasonings.
7. Add 2 to 4 tablespoons more sugar, if desired.
8. Add remainder of juice from pineapple can.
9. Make a paste of cornstarch and water and add to boiling mixture.
10. Boil until thickened, then lower heat to simmer.
11. Add pineapple chunks.
12. Place lid on pan and simmer until served.
13. Yields 6 servings with some leftover.
14. Leftovers taste better the second day.
15. Serve with rice.

pork, clove garlic, ginger root, soy sauce, sugar, tenderizer, vinegar, pineapple, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262973 (may not work)