Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Cornstarch 1/3 c Cider vinegar
2 tb Soy sauce 1 ts Garlic salt
2 lb Pork, lean, cut into 1" 1/4 c Brown sugar, firmly packed
-cubes 1/4 c Water
1 tb Vegetable oil 1/2 Cabbage head, shredded
1 cn Pineapple chunks (20 oz can)

In med. mixing bowl, combine 2 tbsp cornstarch with soy sauce. Add
pork cubes and toss until all pieces are coated. Heat oil in a heavy
skillet until hot but not smoking. Add pork cubes and fry until
browned. Remove broned pork to absorbent paper to drain. Remove any
remaining oil from skillet. Drain pineapple, reserve juice. Return
meat cubes to skillet. Add pineapple juice, vinegar, brown sugar, and
garlic salt. Bring pork mixture to a boil; reduce heat and simmer 45
minutes. Dissolve remaining tbsp of cornstarch in a sm amount of
cold water. Add dissolved cornstarch to meat mixture. Cook,
stirring constantly, until sauce is thickened and translucent. Add
pineapple and heat through. Serve Tahitian pork on a bed of shredded
cabbage. Submitted By FLEURETTE DELISLE On 02-06-95

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