Community Recipe
from [kmawright]
Hawaiian Pork

Hawaiian Pork

Grandma Wright's recipe

  • Yield: 8 servings


  • 2 1/2 pound(s) Pork shoulder
  • 2 eggs
  • 1/4 cup(s) all-purpose flour
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1/2 cup(s) canola oil
  • 3 green peppers
  • 4 Celery Stalks
  • 2 chicken bouillon cubes dissolved in 1 cup hot water
  • 1/2 cup(s) pineapple chunks
  • 1/2 cup(s) pineapple juice
  • 3 tablespoon(s) soy sauce
  • 1/2 cup(s) vinegar
  • 3 tablespoon(s) cornstarch
  • 1/2 cup(s) sugar


Cut pork into 1 inch cubes. Beat eggs, salt, pepper and flour together. Heat

oil in heavy pan. Dip pork in Batter and fry until brown. Drain off excess

oil. Cut Veg into 1 in pieces and add to meat. Add 1/4 chicken bouillon,

pineapple and juice. Cover and simmer for 10 to 15 min. or until tender


Combine cornstarch and sugar in a sauce pan, blend in Soya sauce vinegar

and remaining bullion. Cook over low to medium heat and stir until thick and

clear.. Pour over meat mixture. Cover and simmer 5 min. more. Serve over hot


Notes from years of making this: Double the batter. After cutting pork blot

with paper towels and dust lightly with flour. The pork has never fit in

one pan so do it in batches. We drain on paper towels. You will have to add

more oil with the batches. We always add more pineapple you will see what

looks right. We also double the sauce and add again to what looks right.

The original amounts just donĀ¹t seem to work but doubling is too much so

play with it. Dad says Only use pork shoulder I have used tenderloin and it


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Hawaiian Pork recipe