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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (589g) Recipe makes 4 servings The following items or measurements are not included below: 1 envelope brown gravy mix red wine vinegar |
||
| Calories 711 | ||
| Calories from Fat 430 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.9g | 73% | |
| Saturated Fat 15.1g | 75% | |
| Monounsaturated Fat 20.1g | ||
| Polyunsaturated Fat 8.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 161mg | 53% | |
| Sodium 947mg | 39% | |
| Potassium 1014mg | 28% | |
| Total Carbohydrate 28.4g | 9% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 22.3g | ||
| Protein 41.5g | 83% | |
Ingredients
- 2 lbs pork shoulder
- 2 tablespoons vegetable oil
- 1 envelope brown gravy mix
- 3/4 cup water
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ginger
- 1/2 teaspoon garlic salt
- 4 carrots, sliced thin
- 1 medium onion, in wedges
- 1 green pepper, cut in squares
- cooked rice or cooked egg noodles
Directions
1
Cut pork in 1 inch squares; discard bones.2
Brown pork in oil in large skillet.3
Fry for 15-20 minutes.4
Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt.5
Add to skillet, cover, and cook 20 minutes.6
Add carrots, cook 15 minutes.7
Add onion and green pepper, cook 5-10 minutes.8
Serve over hot rice or egg noodles.
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Featured Reviews for This Recipe
From: Chef #1066751
On Oct 26, 2009
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.
From: Sweet PQ?
On Oct 22, 2009
I was so happy to find this recipe here! It used to be one our favourites, but I lost the recipe and somehow just couldn't remember the exact measurements. THIS is it! I am doing the happy dance. Thank you for posting.
From: CountryLady
On May 17, 2004
So good & so easy! I used a boneless pork loin, cooked in the crockpot, added some sliced mushrooms, thickened the sauce & served over steamed rice. Thanx Manda!
From: Narshmellow
On Dec 9, 2003
The flavors blend together into a wonderful sauce, I did add a little cornstarch and water to get the thickness I wanted. I didn't put in any bell pepper, (no one likes it), and half the amount of onion (only a few like them). The men in the family scraped the bowl out and it does make a lot, I had seven adults at dinner. They all enjoyed it. If you're looking for a chinese restaurant type dish this is a very good one. A recipe worth keeping! Thanks!
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