"Hunger is the best sauce in the world."--Cervantes

Sweet and Sour Pork Recipe

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This recipe for Sweet and Sour Pork, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Johnston
Added: Saturday, April 19, 2008


1 can (1lb. 4oz.) pineapple chunks with syrup
1/4 cup white vinegar
3 tablespoons soy sauce
3 tablespoons cooking sherry
1 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon salt
2 cups peanut or vegetable oil
1 egg
1/3 cup water
1/2 cup all purpose flour
1 lb. pork, cut into 1 inch pieces
1 green pepper, thinly sliced
1 small onion and 1 tomato, cut into wedges

Drain syrup from pineapple into 1 qt. mixing bowl. To bowl add vinegar, soy sauce, sherry, sugar, cornstarch, and salt; mix until smooth. Set aside. Place rack on side of wok. Add oil. Set heat at 425. Mix together egg, water and flour;coat pork. When light goes out, add pork to hot fat. Fry turning once, about 6 minutes or until pork is done. Drain on rack. Repeat. Place drained pork in 2qt. bowl. Remove rack. Turn heat off. Carefully empty all but 2 tablespoons of hot oil from wok. Turn heat to 350. Add green pepper and onion, stir fry until tender crisp, about 2 minutes. Empty mixture into bowl with meat. Stir cornstarch mixture; add to wok. Cook, stirring constantly until mixture boils. Stir in pork mixture, pineapple, and tomato. Serve immediately over rice.

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