Ingredients
-
2
-
2
-
1
-
3/4
-
1/4
-
3
-
2
-
1/2
-
1/2
-
4
-
-
-
-
-
Directions
Honey Pork Oriental, This is my mom’s recipe. Not sure exactly where she got it from, but it has been a family favorite for years. The original recipe is served over cooked rice, but my dad doesn’t like rice, so he eats it over cooked egg noodles. It’s great both ways. This is a great recipe that uses ingredients that you usually have sitting around in the cupboard., This is a delicious dish! I first made it in the 1970’s. It was a prize winning recipe from a Pillsbury National Contest. I had lost my copy of the recipe…and after a search found this. Which is the exact recipe!! Thank you!!! Anyone who hasn’t tried it – you will love it. Sweet with that favorite oriental flavor. Great stuff!!! It refrigerates well and is also delicious leftover too. We like it over rice., I love to make this. Have made it several times now. Tonight I am using low sodium soy sauce because I always forget and salt the pork and then it ends up too salty. Kids and husband enjoy it, too. Tonight I’m making fried rice and oriental coleslaw to go with it.
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Steps
|
1
Done
|
Cut Pork in 1 Inch Squares; Discard Bones. |
|
2
Done
|
Brown Pork in Oil in Large Skillet. |
|
3
Done
|
Fry For 15-20 Minutes. |
|
4
Done
|
Combine Gravy Mix, Water, Honey, Soy Sauce, Vinegar, Ginger, and Garlic Salt. |
|
5
Done
|
Add to Skillet, Cover, and Cook 20 Minutes. |
|
6
Done
|
Add Carrots, Cook 15 Minutes. |
|
7
Done
|
Add Onion and Green Pepper, Cook 5-10 Minutes. |
|
8
Done
|
Serve Over Hot Rice or Egg Noodles. |
