River Road Cookbook Sweet and Sour Pork

Recipe by BarbryT
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the egg and incorporate the 2 Tablespoons cornstarch in a medium bowl (one that will accommodate the pork).
  • Add the pork and coat the pieces with the egg/cornstarch batter.
  • Deep fry in 375 degree Fahrenheit oil in batches to keep the oil up to temperature, until light brown.
  • Drain on paper towels.
  • Cut peppers into 1/4-inch slivers. Cut slivers in half.
  • Drain pineapple. If using sliced pineapples, cut them into tidbits.
  • Put the sugar, vinegars, salt and water, or pineapple juice, in a large saucepan (3 to 4 quarts).
  • Bring to a boil.
  • Add the sliced peppers and boil one minute.
  • Mix the 2 tablespoons cornstarch and 1/2 cup water together.
  • Stir the cornstarch/water mixture into the vinegar mixture.
  • Simmer about two minues, stirring constantly, until thickened and translucent.
  • Add the drained pineapple tidbits and the pork.
  • Stir until heated through.
  • Serve with steamed rice.
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