Recipe by Lorri Nichols
This is authentic tasting! I originally found this recipe in a box of stuff to be discarded after my mother passed away, It caught my eye because it uses ingredients that I was familiar with. The recipe seems long, but once u begin tp prepare it u will realize it isn't very time consuming to make, and everyone will be impressed with your culinary prowess. I serve this with egg noodles, but have also used the little packages of ramen noodles (just save the seasoning packet for something else) and white rice is also good.
Top Review by Fairy Nuff
Wow - what a great sweet and sour recipe!! Sweet and sour pork is my partner's favourite Chinese food and after serving this up tonight I don't think he'll be happy with anything other recipe. Made this as per the recipe and found the directions really clear and easy to understand and the resulting meal was outstanding. Thanks Lorri for a great recipe!!!
- 1⁄4 cup soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sugar
- 1 egg yolk
- 2 lbs boneless lean pork, cut into 1 in pieces
- 10 tablespoons cornstarch, divided
- 3 cups vegetable oil, plus
- 3 tablespoons vegetable oil, divided
- 1 (20 ounce) can pineapple chunks in syrup
- 1⁄4 cup distilled white vinegar
- 3 tablespoons tomato sauce
- 1 cup water
- 1 large onion, thinly sliced
- 8 green onions, diagonally cut into 1 in pieces
- 1 red bell peppers or 1 green bell pepper, chopped
- 4 ounces fresh mushrooms, quartered
- 2 stalks celery, diagonally cut into 1/2 in slices
- 1 medium cucumber, seeded and cut into 1/4 in wide pieces
Directions See How It's Made
- For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
- Add pork; mix to coat well.
- Cover and refrigerate 1 hour, stirring occasionally.
- Drain pork, reserving marinade.
- Place 8 tbsp of the cornstarch into large bowl.
- Add pork pieces; toss to coat well.
- Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
- Add 1/2 of pork pieces until brown, about 5 minutes.
- Drain on paper towels.
- Repeat with remaining pork.
- Drain pineapple, reserving syrup.
- Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
- Blend remaining 2 tbsp cornstarch and the water in another bowl.
- Heat remaining 3 tbsp oil in a wok over high heat.
- Add all veggies and stir fry for 3 minutes.
- Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
- Add pork and pineapple; stir fry until heated through.