Sweet & Sour Pork

My sister-in-law, Michele, is a fabulous cook. This is her recipe.

2 Pounds Boneless Pork, Cut into bite-size chunks
1 Onion, Sliced
3 to 4 Carrots, Peeled & Sliced
1 Can Pineapple Chunks

Sauce Ingredients:
1/2 Cup Packed Brown Sugar
1 Tablespoon Cornstarch
1/3 Red Wine Vinegar
1/3 Cup Pineapple Juice (from the can of pineapple listed above)
1/4 Cup Green Pepper, Chopped (I leave the green peppers out. YUCK!)
1 Tablespoon Soy Sauce
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Ginger

Cut the pork into small (bite-size) pieces. Then coat with a mixture of flour that's been salted and peppered. I usually just put some flour, salt and pepper and a gallon Ziplock bag. Then I throw in my meat and shake the bag until the pieces are well coated. Heat a little oil in an electric skillet, then add pork pieces. You just want them to "brown" on all sides if possible, so let it sit a few minutes, then stir and turn pieces, etc. until all the flour is "browned." The pork will not and should not be done at this point, just browned.

Next add all the onion and carrot pieces. You may need to add a tad more oil if the meat is sticking too much. Cover and let cook while you make the sauce.

Make sauce by mixing above ingredients well in a separate mixing bowl. Then pour ll the sauce into the skillet that contains the pork, onion and pineapple. Stir well and cover. Let everything cook for about 10-15 minutes, or until the carrots are as tender as you'd like. Stir periodically, scraping the bottom of the skillet with a good spoon or a sturdy spatula. The sauce tends to get a little sticky.

Serve over rice.