Hawaiian Pork
This receipt is from page 111 of Sherwood Secondary School's 25th Anniversary Cookbook that I purchased at the National Trust Company. My copy is signed by Julia Child:
Julia Child Autograph
The receipt was submitted by
Jennifer Linfoot who was in Grade 10
Sherwood Title Page

  • 1 lb. pork loin cut in 1" pieces
  • 2 eggs
  • 1/4 cup flour
  • 1/4 tsp pepper
  • 1/2 cup canola oil
  • 3 green peppers cut in 1" pieces
  • 4 stalks celery cut in 1" pieces
  • 1 cup chicken broth
  • 1 can (14 oz) pineapple chunks
  • 3 Tbsp cornstarch
  • 1/2 cup sugar
  • 3 Tbsp soya sauce
  • 1/4 cup vinegar
(Three or four servings)
  • Beat together eggs, flour and pepper for a batter. Mix in cubes of meat to coat.
  • Fry pork in oil in a large fry pan; this takes about 15 or 20 minutes. Drain excess oil.
  • Add 1/4 cup chicken broth, green peppers, celery, pineapple and juice. Cover and simmer 15 minutes so vegetables are tender-crisp.
  • Combine cornstarch, sugar, soya sauce, rest of chicken broth and vinegar. Cook until clear. Pour over meat mixture and simmer 5 minutes more.
  • Serve over hot, cooked rice.

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