Crispy Sweet and Sour Pork
photo by Diana 2
- Ready In:
- 3 cups cooked pork, cut into 3/4 inch pieces
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 large egg
- 1⁄2 tablespoon flour
- 1⁄2 cup canola oil
- 1 tablespoon sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1⁄2 cup pineapple juice
- 1⁄4 cup ketchup
- 1 teaspoon soy sauce
- 1⁄4 cup cider vinegar
- 1 green bell pepper, cut into 1 inch pieces
- 1 large onion, coarsely chopped
- 1 (20 ounce) can pineapple chunks, well drained (reserve juice)
- 2 cups cooked rice
- Toss pork pieces with salt and 1 tablespoon cornstarch.
- Mix egg and flour to make a batter.
- Dip pork pieces into batter with slotted spoon.
- Fry in hot oil until nicely browned.
- Drain on paper towels and keep warm.
- In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar.
- Bring to a boil, sirring constantly, until thickened.
- Continue cooking and stirring for two minutes.
- Add green pepper and onion; cook for five minutes.
- Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.
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This recipe gets 15 stars. 5 for taste, another 5 for it's ease in preparing, 5 for making wonderful use of leftovers. That pretty much says it all. I did omit the batter part as I'm trying to cut down on fat. I won't hesitate to buy an oversized roast next time as I'll know just what to do with the extra meat. Thanks so much for posting.
RECIPE SUBMITTED BY
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.