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Pork Honolulu
Beatrice Boehm, Mandan, ND

12 ounces farfalle (bowtie) or similar size pasta
1 pound lean pork, such as pork loin, cut in strips
teaspoon salt
teaspoon pepper
teaspoon season salt
2 tablespoons olive oil
cup brown sugar
2 tablespoons cornstarch
teaspoon salt
1/3 cup vinegar
2 teaspoons soy sauce
20 ounce can pineapple tidbits
green bell pepper, cut in strips
red bell pepper, cut in strips
1 large onion, diced
cup finely chopped chives or green onions
Toasted flake coconut, for garnish

Cook pasta according to package directions; drain.

Sprinkle salt, pepper and season salt on meat. In large fry pan, add oil and meat and cook until meat is brown. To make sauce, in a saucepan combine brown sugar, cornstarch, salt, vinegar and soy sauce. Drain juice from pineapple and add water to the juice to make 1 cup. Add to saucepan and mix. Over medium heat, cook until slightly thickened, stirring constantly. Add green and red peppers, onions, chives and pineapple; cook 3 to 5 minutes.

Remove from heat and add pork. Let stand for 15 minutes to absorb flavors. Just before serving, bring to a boil, stirring constantly. Serve over pasta. Garnish with coconut.

Makes six 2-cup servings.

Nutritional Information
Nutrition Analysis: Each serving provides approximately: 495 calories, 24 g protein, 79 g carbohydrates, 4 g fiber, 10 g fat, 46 mg cholesterol, 128 mcg folate, 3 mg iron, 495 mg sodium