Sweet and sour pork with tomatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| ⅓ | cup | Cold water |
| 1 | pounds | Boneless pork, cut into 3/4-inch cubes |
| 1 | can | (20 oz) pineapple chunks in pineapple juice |
| ⅓ | cup | White vinegar |
| ⅓ | cup | Firmly packed light brown sugar |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Soy sauce |
| Vegetable oil for frying | ||
| 1 | Medium-size green pepper, halved, seeded and cut into 1-inch pieces | |
| 2 | Medium-size tomatoes, cut into wedges | |
Directions
1. Combine flour, salt, and baking powder in a medium-size bowl; add water, stirring until smooth. Add pork cubes; stir until coated.
2. Drain juice from pineapple into a 2-cup measure; stir in vinegar, brown sugar, cornstarch and soy sauce.
3. Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 375 degrees. Fry pork cubes until golden brown; remove pork with slotted spoon to paper toweling to drain. Cut one cube to make sure pork is done.
4. Carefully pour off all oil from skillet, then return 1 tablespoon. Add green pepper;saute 2 minutes; remove and reserve.
5. Restir pineapple juice mixture; pour into skillet; cook over medium heat until slightly thickened and bubbly. Add pork, green pepper, pineapple cubes and tomatoes to skillet; heat thoroughly. Serve with hot cooked rice, if you wish. Posted to FOODWINE Digest 21 Mar 97 by "Elizabeth A. Post" <millefiore@...> on Mar 22, 1997