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4 c. sliced lean pork
2 large onions, chopped fine
2 sprays parsley, chopped fine
2 large green peppers, sliced
in thin rings
salt and pepper to taste
2 cans stewed tomatoes or
tomato soup
2 Tbsp. vinegar
1 c. water

Thinly slice lean pork in strings like shoestring
potatoes. Braise in hot melted fat without actually frying.
Add onions, vinegar, green pepper, tomato and parsley and 1 cup
water. Mix well; season with salt and pepper and allow to
simmer for an hour or longer until the mixture turns to a deep
red and the meat is well done. Serve over roasted rice.
Serves 6.

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