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Sweet and Sour Pork Recipe

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This recipe for Sweet and Sour Pork is from The Mitchell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb lean pork, cut in 1" cubes
water
2 Tblsp soy sauce
1 C Flour
1 egg, slightly beaten with 1 Tblsp water
Oil for deep frying
1 Tblsp oil
1/2 Tsp salt
1 Clove garlic, peeled, crushed
1 Green pepper, sliced at angle in thin ovals
1 large carrot, grated
1/2 C water

Sweet and sour sauce:
1 - 8 oz can unsweetened pineapple chunks, drained. *Reserve 1/2 C juice -
3 1/4 C vinegar
3/4 C sugar
1/2 C water
1 Tblsp catsup
2 Tblsp soy sauce
3 Tblsp corn starch dissolved in 1/2 C Sherry
Directions:
Directions:
Place pork cubes in a saucepan. Cover with water. Bring to a boil and reduce heat. Simmer for 20 mins. or until no longer pink. Drain. Cool to room temperature. Toss cubes with soy sauce. Roll each in flour, then in beaten eggs and again in flour. Place on a rack and let stand for 5-10 minutes.

Fill wok (or another suitable pan) with oil for center depth of 2". Heat to 375º. Fry pork cubes in hot oil, a few at a time, until lightly browned and crisp. Drain and set aside. Pour oil from wok. Wipe clean with paper towel.

Heat 1 Tblsp oil with salt in wok. Add garlic and sit against sides until brown, remove from wok and discard garlic. Add green pepper and carrots. Stir fry about 1 minute. Pour in water. Cover and steam about 3 minutes, or until crisp tender. Stir fry until liquid has evaporated. Pour in sweet and sour sauce. Add pork and pineapple. Stir gently until meat is reheated. Serve over hot, cooked rice.

Sweet and sour sauce: In a small, non-metal pan, combine 3 1/4 C vinegar, 3/4 C sugar, reserved pineapple juice, 1/2 C water and 1 Tblsp catsup. Stir over low heat until sugar dissolves. Add soy sauce. Dissolve cornstarch in sherry, stir into sauce. Stir over low heat until thickened.
Number Of Servings:
Number Of Servings:
3
Personal Notes:
Personal Notes:
This is the recipe that accompanies the Egg Foo Yong recipe, served together with rice. This recipe came from a very close family friend, Hana Arizumi. Jeanne Haskins, my mom, served both these dishes on special occasions and it took her most of the day to prepare them.

 

 

 

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