Prep 15 mins
Cook 15 mins
Recipe from a friend who served it as part of a poolside buffet. Add a can of chinese baby corn at the end for more color and texture.
Sweet and Sour Sauce
- 1⁄2 cup cider vinegar
- 1⁄2 cup packed brown sugar
- 1⁄2 cup ketchup
- 1⁄4 cup cornstarch
- 1⁄4 cup unsweetened pineapple juice
- 2 tablespoons soy sauce
- 2 lbs lean boneless pork, cut into 3/4 inch cubes
- 1 egg, beaten
- 1⁄2 cup cornstarch
- 6 tablespoons peanut oil
- 1 green bell pepper, seeded and cut into 1 inch squares
- 1 red bell pepper, seeded and cut into 1 inch squares
- 1 medium onion, cut into wedges, layers separated
- 1⁄4 lb Chinese pea pod, ends and strings removed
- hot cooked rice
- PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
- Shake off excess.
- Place a wok 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 about 5 to 7 minutes.
- Remove 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 mins).
- Add pea pods, stir one minute.
- Stir sweet and sour sauce and add to wok.
- Stir until sauce boils and thickens.
- Return pork to wok and stir until heated through.
- Serve with hot cooked rice.
- Pass soy sauce if desired.
A very tasty and very easy to follow recipe. The texture of the pork came out perfect as did the veggies. The only 2 things (minor points) keeping this from being a 5-star dish are: 1) it was a bit overly sweet, but that might just be my taste, so I'm going to cut back on the brown sugar next time; and 2) a bit too much corn starch over all (3/4 of a cup total) made the sauce a bit too viscous, so I'm going to just use half as much in the sauce and half again for the pork. Might also add pineapple chunks to the veggies to add a fresh, citrus element. Easy enough fixes; looking forward to making this again with the adaptations.
This recipe is as close to what I remember at Beachcomber Don's back in the early '80s as I have found. I didn't alter anything - hey, otherwise it's another recipe! I will make this again, but I will make two tiny changes - I'll deep fry the pork cubes so the "batter" doesn't come off during cooking. And, I'll reduce the corn starch in the sauce, as it got too thick for us. Otherwise, it's just what I remember and makes me want to go back to Hawaii now! Thanks, BoxO'Wine.
I would normally give a recipe like this 2 stars, but the pork preparation was fantastic and simple so I bumped it to 3. It wasn't terrible, but the ketchup overpowered this dish (I prepared it exactly as written). I'm sure the leftovers will be eaten, but I will continue searching for a go-to hawaiian pork stir-fry.