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Method:
Remove skin and bones from pork chops
and cut meat into thin strips. Put into a small, deep saucepan
(a large saucepan will not do for this dish, as the little liquid
there is must suffice for cooking the pork and not be allowed to
evaporate over a large surface area) and add all other ingredients and
bring to a boil over high heat. Stir, cook for 2 minutes on high
heat, then reduce to medium heat and boil for 20 minutes or until
liquid is completely absorbed. Stir towards end of cooking time
so that meat does not burn. It will turn brown. Serve with
steamed white rice and a green vegetable or salad.
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