Gran's Sweet and Sour Pork and Rice

Submitted by Marysdottir

"This was my mom's recipe from the late 50's or early 60's. I have no idea where she got it. She always served it with this bacon vegetable rice. I'm sure it was terribly exotic in Alberta in the 1950's! Now it's just comfort food."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 1 green pepper, cut in bite sized squares
• 1 1⁄2 - 2 lbs pork tenderloin, cut in 1-inch cubes
• 1 -2 tablespoon flour
• 2 eggs
• 1 dash garlic powder
• 2 -3 tablespoons oil
• 1 (10 ounce) can consomme, divided
• 1 (398 ml) can pineapple tidbits, not drained
• 1⁄2 cup sugar
• 1 1⁄2 tablespoons cornstarch
• 1⁄2 cup white vinegar
• 1⁄4 cup soya sauce

• For rice

• 3 cups raw white rice
• 1 onion, chopped
• 3 celery ribs, finely chopped
• 4 slices bacon, chopped in 1/2 squares

directions

1. Take the green pepper chunks and boil them in a little water (1/4 - 1/2 cup) for 2-3 minutes. Do not drain.
2. Combine the flour, eggs and garlic powder into a loose batter. Dip the pork cubes and brown them in hot oil in a dutch oven over medium high heat. If there is any batter remaining, brown it in the oil with the pork.
3. Add 1/2 of the consommé, the pineapple and its juice, the green pepper and its cooking water. Cook, covered on medium about 30 minutes.
4. Prepare plain white rice using usual recipe. Saute the bacon, onion and celery together until the vegetables are transparent and soft. Do not brown veggies or crisp the bacon. Stir the veggies and bacon into the hot white rice.
5. Combine sugar and cornstarch. Stir in the remaining consommé, the vinegar and the soya sauce. Stir cornstarch mixture into pork and simmer 5 minutes.
6. Serve pork over rice.