Prep 15 mins
Cook 20 mins
This is a richly flavored version of sweet and sour pork. From the Sunset Stir Fry Cookbook. Great served with steamed rice.
- 118.29 ml cider vinegar
- 118.29 ml firmly packed brown sugar
- 118.29 ml catsup
- 59.14 ml cornstarch
- 59.14 ml unsweetened pineapple juice
- 29.58 ml soy sauce
- 907.18 g lean boneless pork, trimmed of excess fat and cut into 3/4 inch cubes (such as shoulder, butt or tenderloin)
- 1 egg, beaten
- 118.29 ml cornstarch
- 88.74 ml salad oil
- 1 small green bell pepper, seeded and cut into 1-inch squares
- 1 small red bell pepper, seeded and cut into 1-inch squares
- 1 small onion, cut into wedges, layers separated
- 113.39 g snow peas or 113.39 g sugar snap pea, ends and strings removed
- Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
- Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
- Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.
Excellent! We all loved this and for a sweet & sour, it is just wonderful. The snow peas were wonderfully crunchy. I did miss having chunks of pineapple, not that it detracted from the dish, but next time I might have a pineapple dessert. Maybe pineapple cheesecake with a macadamia crust? I think so! Thanks for the recipe.
A rich, sweet, beautiful plate of food that is completely satisfying for sweet and sour lovers. Took us a bit longer than the recipe suggested, but was well worth the time.