Hawaiian Pork Stir-Fry
photo by PalatablePastime
- Ready In:
Sweet and Sour Sauce
- 1⁄2 cup cider vinegar
- 1⁄2 cup packed brown sugar
- 1⁄2 cup ketchup
- 1⁄4 cup cornstarch
- 1⁄4 cup unsweetened pineapple juice
- 2 tablespoons soy sauce
- 2 lbs lean boneless pork, cut into 3/4 inch cubes
- 1 egg, beaten
- 1⁄2 cup cornstarch
- 6 tablespoons peanut oil
- 1 green bell pepper, seeded and cut into 1 inch squares
- 1 red bell pepper, seeded and cut into 1 inch squares
- 1 medium onion, cut into wedges, layers separated
- 1⁄4 lb Chinese pea pod, ends and strings removed
- hot cooked rice
- PREPARE SWEET AND SOUR SAUCE- SET ASIDE.
- Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly.
- Shake off excess.
- Place a wok over high heat.
- When wok is hot, add 2 tablespoons of the oil.
- When oil is hot, add half the pork.
- Stir fry until evenly browned about 5 to 7 minutes.
- Remove pork from wok, and set aside.
- Repeat to brown remaining meat, adding more oil as needed.
- Add remaining oil (about 2 tablespoons) to wok.
- Add bell peppers and onion, stir fry until vegetables are tender crisp to bite (about 2 mins).
- Add pea pods, stir one minute.
- Stir sweet and sour sauce and add to wok.
- Stir until sauce boils and thickens.
- Return pork to wok and stir until heated through.
- Serve with hot cooked rice.
- Pass soy sauce if desired.
Questions & Replies
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A very tasty and very easy to follow recipe. The texture of the pork came out perfect as did the veggies. The only 2 things (minor points) keeping this from being a 5-star dish are: 1) it was a bit overly sweet, but that might just be my taste, so I'm going to cut back on the brown sugar next time; and 2) a bit too much corn starch over all (3/4 of a cup total) made the sauce a bit too viscous, so I'm going to just use half as much in the sauce and half again for the pork. Might also add pineapple chunks to the veggies to add a fresh, citrus element. Easy enough fixes; looking forward to making this again with the adaptations.
This recipe is as close to what I remember at Beachcomber Don's back in the early '80s as I have found. I didn't alter anything - hey, otherwise it's another recipe! I will make this again, but I will make two tiny changes - I'll deep fry the pork cubes so the "batter" doesn't come off during cooking. And, I'll reduce the corn starch in the sauce, as it got too thick for us. Otherwise, it's just what I remember and makes me want to go back to Hawaii now! Thanks, BoxO'Wine.
I would normally give a recipe like this 2 stars, but the pork preparation was fantastic and simple so I bumped it to 3. It wasn't terrible, but the ketchup overpowered this dish (I prepared it exactly as written). I'm sure the leftovers will be eaten, but I will continue searching for a go-to hawaiian pork stir-fry.
RECIPE SUBMITTED BY
Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had. Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.