While on the road, my husband can't find a lot of good Chinese restaurants. So, when he's home, I offer him a variety of Asian dishes, including this one.
- 1/2 cup bread crumbs
- 1 egg, lightly beaten
- 2 tablespoons soy sauce
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground mustard
- 1 pound ground pork
- 1 can (20 ounces) unsweetened pineapple chunks, undrained
- 1 medium green pepper, cut into chunks
- 3 green onions, sliced
- 3 tablespoons white vinegar
- 3 tablespoons water
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- Hot cooked rice
- In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties.
- In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a meat thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice. Yield: 4 servings.
Originally published as Asian Pork Patties in Country Pork 1996, p54
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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