Sweet and Sour FN Pork!

I'd have taken a picture of this recipe to show you what it looks like, but it didn't last long enough...

D’s Sweet and Sour FN Pork


1 lb Pork shoulder, cut into 1 inch cubes
1 Bell Pepper, cut into 1 inch pieces (you pick the color)
1 Onion, yes, cut it into 1 inch pieces
2 Carrots sliced diagonallly
2 Celery stalks sliced diagonally
1 can Pineapple chunks (20 oz I think)
¼ cup Rice Vinegar
¼ cup Water
1 tsp Salt
¼ cup Light Brown Sugar
1 tbsp Sriracha hot sauce
2 tbsp Fish Sauce
1 tbsp Minced Gahlic
1 tbsp Minced Ginger (or Mary Ann if you got her)
3 tbsp Corn Starch


In a pot on medium heat, add the pork, bell pepper, onion, carrot, and celery. Drain the juice from the pineapple and put the pineapple in the frig for later.
In a bowl, add the juice from the can of pineapple, vinegar, water, salt, brown sugar, Sriracha, fish sauce, gahlic, ginger, and corn starch. Whisk well.
Add sauce mixture to the pot with the pork and veggies.
Mix well, and turn the heat down to between warm and low.
Cover and let cook, stirring occasionally, for a couple of hours until the meat is tender.
Add the pineapple and continue cooking for at least another half hour. If it’s too juicy, mix another tbsp to a couple tbsp of water, add a little bit at a time to the pot and stir until it’s boiling and thickens to your desire.Serve it over white rice. Or ummm, serve it over brown rice. Heck, serve it over pasta if you want. I really don’t care.

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Update on the greenhouse renovation... Before:

After Cleaning:

After cleaning and putting shtuff back in:

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Quote for the day:

"Style is knowing who you are, what you want to say and not giving a damn. " -- Gore Vidal