2 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons cornstarch
1/4 cup distilled white vinegar
1 tablespoon vegetable oil
2 tablespoons chicken bouillon granules
2 tablespoons minced onion
1 tablespoon garlic powder
1 cup water
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 tablespoon garlic powder
Place soy sauce, sugar, cornstarch and vinegar in a small bowl. Mix well and pour into a large skillet over medium heat. Add bouillon cubes, onion, garlic powder and water. Return pan to low heat, cook for about 10 minutes, stirring occasionally. Remove from heat. Cook, stirring, until thickened. Stir in brown sugar and cornstarch. Return to low heat, stirring occasionally, for 2 minutes, stirring in vinegar. Compress brown sugar mixture into small spoonfuls. Slice pork into 1/2 inch cubes and place cubes in pan.
Remove pork cubes and pour brown sugar mixture into pan. Bake for 5 to 6 minutes. Remove from pan and let cool. Season with garlic powder and brown sugar. Reduce heat to low and add cornstarch and garlic powder. Heat slowly to less than a full 1/4 cup levels, stirring occasionally, until 3 to 4 minutes.
I submitted this recipe many years ago as a birthday present. I always have a pound of fresh mozzarella cheese and a big bowl of vanilla almond milk. I forgot to take any of the fresh pomegranate seeds with me, so I left them out--scrumptious. And I didn't have any almond extract, so I left it out--scrumptious. And I didn't have any dried dill, so I left it out--scrumptious. This was so good I made several adaptations while cooking. I stuffed the cheesecake with fresh blueberries and crammed them into the center of the cake. I put the last bite in and it was decadent and delicious. Again, take care when cooking with bees."
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