Sweet And Sour Pork - cooking recipe

Ingredients

1 1/2 to 3 lb. pork boneless spareribs, cut into 1 1/2 to 2 inch cubes
1 clove garlic, mashed
1 slice fresh ginger root, mashed
1/2 c. soy sauce
1 c. sugar
1/2 tsp. meat tenderizer
1/2 to 1 c. vinegar
1 (No. 2 1/2) can chunk pineapple, drained, reserve juice
1/2 c. cold water
1/4 c. cornstarch

Preparation

Mix and marinate for a couple of hours or overnight in the refrigerator.
Cook in saucepan on high heat with lid on.
Bring to a boil and then lower heat.
Cook until tender, about 45 minutes. Skim off fat.
Bring mixture to a rapid boil and add vinegar or juice from pineapple with 1/2 cup vinegar and pineapple.
Taste sauce and adjust seasonings.
Add 2 to 4 tablespoons more sugar, if desired.
Add remainder of juice from pineapple can.
Make a paste of cornstarch and water and add to boiling mixture.
Boil until thickened, then lower heat to simmer.
Add pineapple chunks.
Place lid on pan and simmer until served.
Yields 6 servings with some leftover.
Leftovers taste better the second day.
Serve with rice.