Pork Pear Casserole
- 1 1/2 pounds lean pork, cut into 1 inch cubes (have butcher cut a roast or use small pork chops, left whole
- 1 to 3 tablespoons salad oil
- 2 cups water
- 1/4 cup vinegar
- 2 tablespoons soy sauce
- 2 tablespoons tiger sauce
- 1 clove garlic
- 1 to 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 green pepper
- 1 red onion
- 1 stalk celery
- 1 (4 ounce) can water chestnuts
- 3 tablespoons cornstarch
- 1/3 cup sugar
- 1/3 cup lemon juice
- 2 to 3 fresh Bartlett pears
- 2 cups hot cooked or steamed rice
Heat oil in large skillet till very hot. Add pork, a little at a time and saute till golden brown. Stir in water, vinegar, soy sauce, garlic, tiger sauce, salt and pepper; cover and simmer 30 to 40 minutes till meat is tender. Discard garlic. Meanwhile, slice green pepper into 1 1/2 inch strips, slice onion lengthwise. Cut celery diagonally into 1/2 inch slices, slice chestnuts (thin).
Blend cornstarch, sugar and lemon juice, stir into skillet. Heat, stirring constantly, till mixture is thickened and clear. Add green pepper, onion, celery and chestnuts to skillet, cover and simmer 10 minutes. Just before serving, halve and core pears, slice lengthwise and fold into pork mixture.
Serve over hot cooked rice.
This recipe makes 6 to 8 servings.
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