Hawaiian Pork

Grandma Wright's recipe

Yield: 8 servings
Community Recipe from


  • 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


  1. Cut pork into 1 inch cubes. Beat eggs, salt, pepper and flour together. Heat
  2. oil in heavy pan. Dip pork in Batter and fry until brown. Drain off excess
  3. oil. Cut Veg into 1 in pieces and add to meat. Add 1/4 chicken bouillon,
  4. pineapple and juice. Cover and simmer for 10 to 15 min. or until tender
  5. crisp.

  6. Combine cornstarch and sugar in a sauce pan, blend in Soya sauce vinegar
  7. and remaining bullion. Cook over low to medium heat and stir until thick and
  8. clear.. Pour over meat mixture. Cover and simmer 5 min. more. Serve over hot
  9. rice.

  10. Notes from years of making this: Double the batter. After cutting pork blot
  11. with paper towels and dust lightly with flour. The pork has never fit in
  12. one pan so do it in batches. We drain on paper towels. You will have to add
  13. more oil with the batches. We always add more pineapple you will see what
  14. looks right. We also double the sauce and add again to what looks right.
  15. The original amounts just don¹t seem to work but doubling is too much so
  16. play with it. Dad says Only use pork shoulder I have used tenderloin and it
  17. works
October 2013

This recipe is a personal recipe added by kmawright and has not been tested or endorsed by MyRecipes.

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