Prep 10 mins
Cook 15 mins
Quick and easy!!! Very yummy! I used to have a recipe that took AGES, I just modified it, and now it is simple, but tastes the same!!!
- 1 lb diced pork
- 2 tablespoons flour
- 1 carrot (chopped)
- 2 stalks celery (chopped)
- 1 (425 g) pineapple (pieces)
- 2 tablespoons tomato sauce
- 6 tablespoons brown sugar
- 1⁄4 cup water
- 1 egg white
- 2 tablespoons oil
- 1⁄2 green capsicum (chopped)
- 1 white onion
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 2 tablespoons flour
- cut vegetables into strips.
- dip pork in egg white and then in flour.
- heat oil in frypan, fry pork till golden brown and crisp.
- place in serving dish and keep warm.
- put all other ingredients in except the extra flour, and the water, bring to the boil.
- stir in extra flour and water, cook for 5-7 minutes, vegetables should still be crisp.
- Pour sauce over pork, serve with noodles, yum!
I found this very nice. Much like the sweet and sour you'll find in your typical chinese restaurant. Very good, it'll become one of my regulars.. Think I'll try it with rice instead of noodles next time for a change.
This was just what I was looking for. I haven't made Sweet and Sour Pork before and for the first try this turned out well. I will use this recipe for my base recipe in the future but will need to tweak the sweet and sour ingredients to get the right balance. I wasn't sure if this is Tomato Sauce as in Ketchup or the Tomato Sauce that is in tins in the USA. Since I only had Tomato Sauce as in Ketchup I used it.... I am in Australia. I also wasn't sure if the liquid should remain with the pineapple or not. It seemed to need more liquid so I added the liquid too. I got mixed up with the flour and water not going in and ended up putting everything except the flour in so before I let it boil I just reclaimed 1/4 c of the liquid to make a paste with the flour with. My other trouble was I really didn't think 2tbs of oil in my cast iron skillet was going to brown the pork so I added a bit more and fried them the messy way and it was a bit more time consuming. I think if I had a nice sized non-stick fry pan I could have done the 2 tbs fine. I'd also have done these in a deep fryer much easier if I had one. I have a few things to put on my kitchen wish list hey! Anyhow great recipe and once I get the hang of it and it's in my head It will be a great addition to my repertoire! Oh and I'd say this makes 4 main serves and 6 smaller entree serves. I served with basmati rice. DH and my 2 1/2 yr old DD loved it! Thanks heaps!!!!
Really is a good recipe, and it is pretty fast and easy to prepare. I increased the recipe to serve 15 by using the "change serving size" option. Meat and veggies were wonderful ....and I served it with rice. I served the sauce in a bowl so if someone didn't care for it the whole meal wouldn't be a loss. Next time I will experiment with the sauce, as it had a little too much Soy sauce for our tastes.