Sweet and Sour Pork Casserole

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                            FOOD FUNNY
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Thanks once again to Rosemary Zwick for today's food funny:

My wife has not spoken to me in three days. I think it has
something to do with what happened on Sunday night when
she thought she heard a noise downstairs. She nudged me
and whispered, "Wake up, wake up!"

"What's the matter?" I asked.

"There are burglars in the kitchen. I think they're eating the
tuna casserole I made tonight."

"That'll teach them!" I replied.

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                            TODAY'S RECIPE
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Serve this over rice for a complete and nutritious meal.

Sweet and Sour Pork Casserole

2 Tbs (30 ml) vegetable oil
1 1/2 lbs (675 g) pork loin cut into 1-inch (2 cm) cubes
Salt and freshly ground pepper to taste
2 ribs celery, sliced diagonally
2 medium onion, coarsely chopped
2 green bell peppers (capsicums), cored, seeded, and coarsely chopped
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) cold water
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) cider vinegar
1 can (8 oz, 225 g) pineapple chunks with their liquid

Heat the oil in a skillet over moderate heat and saute the pork
until browned on all sides. Transfer to a greased baking dish.
In the same skillet, saute the vegetables until tender but not
brown, about 5 minutes. Transfer to the baking dish. Add the
remaining ingredients to the skillet and cook, stirring constantly,
until the sauce thickens. Pour over the meat and vegetables
and mix well. Bake uncovered in a preheated 350F (180C) oven for 45
minutes.
Serves 4 to 6.
Received on Mon Nov 1 00:09:55 2010