- 1 1/2 cups quick-cooking rice
- 3 tablespoons prepared mustard
- 1 pound boneless fresh pork,cut into three-quarter inch cubes
- 2 tablespoons vinegar
- 1/4 cup molasses
- 2 tablespoons oil or fat 1
- 1/2 teaspoon ginger
- Salt and pepper
- 1 can pineapple chunks, drained
- 3 tablespoons cornstarch
- 2 cups syrup drained from fruit, plus water
- 1 can (11 ozs) mandarin oranges, drained
- 1 tablespoon soy sauce
- 1 large green pepper, diced
- Chow Mein noodles (optional)
Prepare rice according to directions on package. (If desired, dissolve 2 chicken bouillon cubes in the boiling water before adding rice.) Spread out in a 3-quart shallow casserole.
Brown pork cubes in oil in a large skillet. Sprinkle with salt and pepper.
Combine cornstarch and syrup; add soy sauce, mustard, vinegar, molasses, and ginger; pour over pork; cook and stir until thickened and clear. Cover and simmer slowly 15 minutes to cook the pork. Stir occasionally. Add pineapple, oranges, and green pepper. Simmer 5 minutes more. Pour mixture over rice in casserole. Bake in a moderate oven (350F) 30 minutes. Sprinkle Chow Mein noodles over top during last 5 minutes of baking.
Yield: 8 to 10 servings.