Recipes
 

Ingredients:
1 1 inch cubes green pepper
1 drain can pineapple chunks
2 Pound(s) pork butt
2 eggs
1/4 Cup(s) all purpose flour
4 Tablespoon(s) cornstarch
1/2 Cup(s) vinegar
1/2 Cup(s) ice
32 Tablespoon(s) Egg white or egg substitute
3/4 Cup(s) catsup
1 Pound(s) chicken wings
1 Dash(s) ground ginger
1 orange, sliced, rind & pulp
1 pineapple juice
1/16 Cup(s) packed brown sugar
1 Tablespoon(s) sherry
Directions:
Sauce: Bring all ingredients to a boil. Simmer for three minutes. Drain and cool liquid. Keep refrigerated until ready to use.
Pork: Trim all outside fat from pork. Cut pork into one inch squares. Mix meat squares with the 2 eggs. Sprinkle the flour and cornstarch over the meat; deep fry pieces until they float. Bring the sauce to a boil. Add meat, pineapple chunks and green pepper and return to a boil. Add the remaining cornstarch and flour for thickening. Serve hot.

From: The Kahiki Polynesian Supper Club in Columbus

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