"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

Pork - Mumu's Sweet & Sour Pork Recipe

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This recipe for Pork - Mumu's Sweet & Sour Pork, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Mead
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Pork Tenderloin, cut up
4 T. Flour
1 tsp. Salt
1/8 tsp. Pepper
2 Eggs, beaten
3 lg. Green Peppers, pre-cooked
1 can Pineapple Chunks (add juice to sauce)
2/3 c. Chicken Bouillon
2 1/2 tsp. Cornstarch
1/3 c. Vinegar
1/2 c. Sugar
Soy Sauce

Directions:
Directions:
Dip pork pieces in mixture of flour and eggs.
Fry coated pork in small amt of oil.
Cook pork pieces, peppers, & pineapple in bouillon for 10 minutes, covered.
Stir in: cornstarch, vinegar, sugar, pineapple juice, & soy sauce to taste, cooking until thickened, about 5-10 minutes.
Serve with rice (fried rice with veggies, shrimp or chicken, etc. is good).

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
One of Betty Hall's specialties and a Hall favorite. The recipe card is written in her handwriting!

Linda Mead says to double the recipe.
Can substitute Chicken for Pork

 

 

 

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