1 cup soy sauce
1 1/2 pounds lean pork
1 cup ketchup
1 cup brown sugar
1 cup vegetable oil
1 onion, diced
1 (1 pound) loaf frozen bread dough, thawed
1 cup chopped celery
1 teaspoon paprika
1 teaspoon dried oregano
1 (15 ounce) can whole kernel corn, drained
1 teaspoon salt
1 cup chopped celery
In a large saucepan over medium heat, mix soy sauce, lean pork, ketchup, brown sugar, oil, onion, bread dough, celery and paprika. Cook, stirring constantly, until sauce thickens, about 10 minutes.
Stir celery and crushed tomatoes into saucepan. Stirring frequently, bring to a boil. Cover, reduce heat to low, and simmer, stirring, for 2 to 3 minutes.
Melt butter in a large skillet over medium heat.
Add the celery and tomatoes and cook, stirring, for 2 minutes. Add the remaining celery and tomato mixture and stir well. Cover heat, reduce heat to low and simmer, stirring occasionally, until the mixture is thickened, about 10 minutes.
Remove the pork from the marinade. Cook for 5 minutes in hot oil, stirring occasionally, until browned and well browned. Remove pork from the marinade. Serve immediately.