"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet and Sour Pork Recipe

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

Sandy Altorfer


1 lb pork tenderloin
1 large onion, sliced
5 to 6 green peppers, sliced
1 to 2 carrots, peeled and diced
1 can chunk pineapple, drained

1 Tbsp oil
1 cup pineapple juice
3 Tbsp soy sauce
3 Tbsp cornstarch
3 Tbsp vinegar
1/2 cup water
1/2 cup sugar

Batter for meat:
2 eggs
1 cup warm water
2 Tbsp oil
2 cups flour
1/4 tsp salt
pinch of soda
pinch of sugar
1 tsp baking powder

Batter: Beat eggs. Add water, then enough flour to make thick batter. Add remaining ingredients.
Cut meat into bite-size pieces. Dip in batter and fry. Keep warm when done. Heat oil and pineapple juice til boiling. Mix cornstarch with water and stir til dissolved. Add to boiling juice. Add remaining ingredients. Cook until juice thickens.
Stir-fry peppers and onions. Parboil carrots, then add to peppers and onions. Add cooked pork, vegetables and pineapple to sauce. Serve with rice.




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