Sweet and sour pork #5
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 1 | teaspoon | Accent |
| 1 | teaspoon | Sherry |
| 1 | tablespoon | Soy sauce |
| 1 | Clove garlic; minced | |
| 3 | slices | Ginger root |
| 1 | pounds | Pork butt or loin; cut in 1 inch pieces |
| ½ | cup | Cornstarch |
| ½ | cup | Flour |
| ½ | cup | Water |
| Oil | ||
| 1 | Egg; beaten | |
| 2 | Carrots; diagonally cut | |
| 1 | small | Onion; sliced |
| 1 | Bell pepper; cut in strips | |
| 1 | can | (8-oz) pineapple chunks; drained |
| ¾ | cup | Sugar |
| ½ | cup | Ketchup |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Red wine vinegar |
| 4 | drops | Red food coloring |
| Cooked rice | ||
Directions
Combine first 6 ingredients. Add meat and marinate for several hours.
Remove meat from marinade. Combine cornstarch, flour, water, 1 teaspoon oil and egg. Mix well and thoroughly coat pork cubes. Deep fry pork in oil until meat turns white. Drain on paper towels and place in warm oven. In 1 Tablespoon of oil, stir-fry carrots, onion and bell pepper over medium to high heat for 1 minute. Add pineapple and set aside. Mix last 6 ingredients and cook over medium heat until thick, stirring continuously. Add vegetable mixture and pork. Serve over rice. Yield: 6 to 8 servings.
BARBARA V. NOLAND
MUST BE PREPARED DAY IN ADVANCE From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .