Prep 45 mins
Cook 15 mins
This sauce is as good as any Sweet and Sour sauce I have ever had in any Chinese restaurant. This recipe works wonderfully with leftover pork roast and I once prepared shrimp using this recipe and it was great. Sometimes I make the sauce alone to use with frozen eggrolls for a really easy meal. I love sweet and sour dishes and this is the best one I have found as well as being very easy to prepare from ingredients on hand. (Prep time includes time needed to let meat sit, which is key to this recipe)
- 2 lbs pork, cut into 3/4 inch cubes (I always use leftover pork roast that is already cooked)
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Accent seasoning
- 2 teaspoons soy sauce
- 4 tablespoons cornstarch
- cracker meal (place saltines in a resealable plastic bag and pound them with a meat mallet)
- 1⁄2 cup white vinegar (I use just slightly less than 1/2 cup)
- 1⁄2 cup tomato catsup
- 1⁄2 cup water
- 4 dashes Tabasco sauce
- 10 tablespoons sugar
- 2 teaspoons Worcestershire sauce
- 2 pinches salt
- 2 green peppers, coarsely chopped (I often leave these out entirely as I'm not a big pepper fan)
- 2 tablespoons cornstarch
- 4 tablespoons water
- 1 1⁄2 cups pineapple chunks, drained well
- Remove excess fat from pork and cut into cubes.
- Combine: eggs, 1/2 tsp salt, Accent, 2 tsp soy sauce and 4 T cornstarch.
- Place pork into egg mixture and coat well.
- Roll pork in cracker crumbs and let sit 1/2 hour (it is important to let the pork set for 1/2 hour before cooking).
- Deep fry the pork and drain on paper towels.
- Prepare sauce: Combine vinegar, catsup, water, Tabasco, sugar, Worchestershire and 2 pinches salt in a large saucepan.
- Bring to a slow boil then simmer for about 1 minute.
- Keep heat at medium to medium-high.
- Add green peppers to sauce and cook for about 30 seconds.
- Combine water and cornstarch then add mixture to sauce, stirring well.
- Add pineapple and pork to sauce and stir, cooking for about 30 seconds until evenly mixed and thick.