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Ingredients
- 1/4 c. Oil
- 2 x Cloves garlic, minced
- 2 1/2 lb Lean pork, cut in 1-inch cubes
- 1/2 c. Cider vinegar
- 1 c. Smucker's apricot preserves
- 1 quart Chicken broth
- 3 x Green peppers, cut in 1-inch chunks
- 1 can (20 ounce) pineapple chunks Cornstarch
Directions
- Heat oil and saute/fry garlic; add in pork and stir fry till pork is lightly browned. Add in vinegar, preserves and chicken broth. Cover tightly and simmer till pork is tender; add in peppers and pineapple. Simmer until peppers are tender-crisp (10 min). Thicken mix with cornstarch mixed with water. Serve spooned over rice.
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