"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet and Sour Pork Recipe

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This recipe for Sweet and Sour Pork, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pauline Ristow
Added: Monday, November 12, 2007


1 pound pork cut into 1" squares.
1/2 teaspoon salt
1 Tablespoon soy sauce
1 egg yolk
1 Tablespoon cold water
juice of a 20-ounce can pineapple chunks
3 Tablespoons vinegar
4 Tablespoons brown sugar
4 Tablespoons catsup
4 teaspoons cornstarch
1 teaspoon each ginger powder, salt and oil
2 teaspoons soy sauce
1 each red and green peppers, cut diagonally
2 carrots, julienne and blanch
3 cloves garlic, crushed
pineapple chunks from above

Marinate pork for a half an hour in marinade mix. Coat pieces of pork in cornstarch. Deep fry in hot oil for 2 minutes. Remove meat. Reheat oil. Fry meat again until crispy. Drain oil. Wipe crumbs off pan. Brown garlic in 2 Tablespoons oil. Add carrots. Fry until tender. Add peppers and pineapple. Fry 4 minutes. Add sauce mix stirring until thickened. Turn off heat. Add fried pork. Gently mix. Serve at once with rice.




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